Warm salads fulfill a hunger for fresh vegetables and the need on a chilly night for something warm and satisfying. This one, featuring cremini (baby portobello) mushrooms and the mellowed flavor of wilted
radicchio, has a bright burst of citrus, always a pleasure. Serve it as a first-course salad or as a side dish to Veal Involtini.
- Yield: 4 Servings
- 3 tablespoons olive oil
- 1 tablespoon butter, softened
- 12 ounces cremini mushrooms, including stems, wiped clean with a damp paper towel
- Pinch of finely chopped fresh rosemary
- Pinch of finely chopped fresh thyme
- Sea salt
- Freshly ground black pepper
- ½ orange juice
- 1 head radicchio, cut into 1⁄2-inch-wide strips
- Heat 1 tablespoon of the olive oil and the butter in a sauté pan over a medium flame until foamy. Add the mushrooms, rosemary, thyme, and salt and pepper to taste. Allow to cook, undisturbed, for 2 minutes, until the mushrooms have softened. Shake the pan to loosen the mushrooms.
- Add the orange juice to the pan and cook for 2 minutes, until the pan is nearly dry. Add the radicchio and cook until the leaves have wilted, about 1 minute. Fold with tongs to combine. Transfer the salad to four serving plates, and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with some crunchy sea salt and freshly ground black pepper, and serve.