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Warm Bitter Green Salad with Shiitake Mushrooms


2 cups dandelion greens, large stems removed and leaves chopped
2 cups escarole, chopped
4 cups frisée, chopped
2 large shallots, minced
4 cloves garlic, minced
4 cups shiitake mushrooms, stems removed and mushrooms sliced
1 teaspoon sea salt
½ teaspoon freshly ground pepper
2 tablespoon butter
½ cup extra virgin olive oil, divided
¼ cup sherry wine vinegar


  1. Wash and dry the greens and place in a medium sized salad bowl and set aside.
  2. Add the butter and 2 tablespoons of olive oil to a medium sized skillet. Heat over medium high heat for 1 minute. Add the minced shallot and garlic and cook, stirring constantly for 1 minute.
  3. Add the mushrooms and sprinkle with salt. Cook the mushrooms for 3 – 4 minutes, stirring occasionally until the mushrooms are golden brown. Pour the sherry vinegar into the pan. Using a spatula or a spoon, scrape up any browned bits on the bottom of the pan. Cook for 20 seconds. Add the remaining olive oil and cook for an additional 20 seconds.
  4. Pour hot mushroom mixture over greens. Toss greens and mushrooms together, making sure to thoroughly coat the greens. Serve immediately.