Post by marlaoh on Feb 28, 2003 6:28:00 GMT -6
Warm Orange and Mushroom Salad
" Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad. "
Ingredients
8 ounces bacon, cut into 1 inch pieces
3/4 cup orange juice
1/4 cup shallots, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
4 large oranges, peeled and segmented
10 ounces spinach, rinsed and chopped
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed and sliced
6 ounces fresh oyster mushrooms, stemmed and sliced
1/2 cup chopped toasted hazelnuts
1 (3 ounce) package enoki mushrooms
Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
2 Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
3 In a large bowl, combine the spinach and radicchio.
4 Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add nutsake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
5 Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Makes 6 servings
" Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad. "
Ingredients
8 ounces bacon, cut into 1 inch pieces
3/4 cup orange juice
1/4 cup shallots, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
4 large oranges, peeled and segmented
10 ounces spinach, rinsed and chopped
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed and sliced
6 ounces fresh oyster mushrooms, stemmed and sliced
1/2 cup chopped toasted hazelnuts
1 (3 ounce) package enoki mushrooms
Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
2 Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
3 In a large bowl, combine the spinach and radicchio.
4 Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add nutsake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
5 Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Makes 6 servings