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Ingredients (9)

  • 1 medium head escarole, cleaned, dried, and torn into bite-size pieces
  • 1/4 cup olive oil
  • 1 pound mushrooms (such as shiitake, button, or cremini), cleaned, stems removed, and quartered
  • 2 medium garlic cloves, finely chopped
  • 1 large shallot, thinly sliced
  • 1 teaspoon fresh thyme leaves, minced
  • Salt
  • Freshly ground black pepper
  • 5 tablespoons red wine vinegar
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Nutritional Information
  • Calories84
  • Fat6.97g
  • Saturated fat0.97g
  • Trans fat0g
  • Carbs4.26g
  • Fiber1.19g
  • Sugar1.92g
  • Protein2.15g
  • Cholesterol0g
  • Sodium210.47mg
  • Nutritional Analysis per serving (8 servings) Powered by

This simple salad of escarole and sautéed mushrooms is slightly acidic, making it the ideal side to serve with rich braised dishes like our Spice-Rubbed Pot Roast, Thyme-Rubbed Bison Short Ribs, or Chicken Cordon Bleu.

This recipe was featured as part of our Cold-Weather Comfort Food Menu.


  1. 1Place the escarole in a large, nonreactive bowl and set aside. Heat the oil in a large frying pan over high heat. When the oil smokes, add the mushrooms, garlic, shallot, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 6 minutes.
  2. 2Remove the pan from heat and transfer the mushrooms to the bowl with the escarole. Pour the vinegar into the pan. Stir, scraping up any browned bits from the bottom of the pan, then pour over the salad. Toss all the ingredients together, season with additional salt and pepper, and serve.
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