Wild Mushroom Salad with Frisée & Anchovy Vinaigrette

This is a delicious wild mushroom salad with frisée, which can be replaced with other bitter greens, topped with a tangy anchovy-based vinaigrette.

Healthy, light, and full of flavors. Enjoy!

Wild Mushroom Salad with Frisee & Anchovy Vinaigrette

Rachel Goulet

4.92 from 46 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine American

Servings 8 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

Anchovy Vinaigrette:

• 2 anchovy
• 2 small garlic cloves
• salt to taste, anchovies may be salty so taste before adding
• 1 lemon juice
• 2 teaspoons Dijon mustard
• 1/2 cup parmesan grated
• 1/2 cup olive oil
• black pepper freshly ground

other Ingredients:

• 2-4 heads frisee or any other bitter green
• 2 pounds wild mushroom mix
• 1/4 pound butter
• 4 sprigs thyme
• 2 shallots shaved very thin
• 1 cup canola or any other vegetable oil
• 1 bunch parsley leaves picked and washed

Instructions

 

Anchovy Vinaigrette

• In a blender or mortar and pestle, mash/blend the anchovy, garlic, and a pinch of salt to a paste.
• Squeeze in the lemon juice and stir to break up the anchovy paste.
• Beat in the mustard.
• Either slowly add or whisk in the olive oil, a little at a time.
• The vinaigrette should emulsify but will never become super tight and even, and that’s ok.
• Stir in the pepper and parmesan cheese at the end.

Salad

• Once frisee has been cleaned, place in ice water while preparing everything else. It will curl the ends and make it extra crunchy.

Mushrooms

• Meanwhile, in a super hot large sauté pan, add half canola oil and look for smoke.
• When smoking, add 1 pound of the mushrooms, (making sure they are cleaned with stems broken off the bottoms-don’t ever use water to clean mushrooms-if dirty, just wipe with a kitchen towel).
• Sauté mushrooms until golden brown, and at the end, add half the butter, 2 sprigs of thyme, and one shallot shaved.
• Toss mushrooms to get easily coated with the butter mix, and when slightly crunchy and browned, pour out onto cooling rack, letting the butter fall to the bottom to strain the mushrooms.
• Repeat this step with the second pound until all mushrooms are cooked.
• While hot, toss the mushrooms into a mixing bowl with the frisee, anchovy vinaigrette, and parsley leaves.
• Mix well and serve warm.

Notes

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Rachel Goulet

A native Californian, Rachel has worked in professional kitchens since she was 13. While studying abroad in Italy, she travelled and cooked in Lombardy, Venice, Lake Como & Provence. Earning her Masters in Art History and a love for Mediterranean cuisine.