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Mushroom Salad with Herb Vinaigrette Appetizer

Serves 4

Ingredients for the Salad:
3-4 oz. or 85-120 gr. assorted mushrooms eg. shitake, oyster, portobello, chanterelle
3 tsp.or 15 ml. butter
1 oz. or 30 ml. extra virgin olive oil
½ head radicchio
1 head belgian Endive
¾ lb. or 340 gr. california Mix Salad
4-5 per person black olives
3-4 per person sundried tomatoes
½ bunch chives
Ingredients for the Vinaigrette:
½ oz. or 15 gr. Raspberry vinaigrette
Salt and pepper
1 tsp. or 5 ml. worestershire sauce
pinch oregano
½ clove garlic – minced
1 tsp. or 5 ml. dijon Mustard
2 tbsp. or 25 ml. extra Virgin Olive Oil
juice of ½ a lemon
2 tbsp. or 30 ml. orange juice
salt and pepper

1. Sauté the mushrooms in the butter with olive oil for about 5 minutes. Add salt and pepper to taste and allow to cool.
2. Prepare the plates with the assortments of lettuces. Pour mushroom mixture over top.
3. Decorate with the black olives, sun dried tomatoes, chives and sprinkle dressing over the whole salad.
4. Method for Vinaigrette: In a bowl, add vinaigrette, salt, pepper, Worchestershire sauce, oregano, garlic and mustard. Mix well and add slowly add olive oil. Degrease with lemon juice and keep adding olive oil. Add orange juice and adjust taste with salt and pepper.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.