Mushroom Salad In Radicchio Cups Recipes

GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD

Garlicky Grilled Chicken, Portobello, and Radicchio Salad image

Provided by Tyler Florence

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup chopped fresh flat-leaf parsley
6 sprigs fresh thyme, leaves only
1 (4 to 4 1/2 pound) chicken, cut in 1/2
4 portobello mushrooms, brushed clean and stems removed
2 small heads radicchio, halved
Watercress, to serve

Steps:

Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

RUSSIAN MUSHROOM SALAD

Russian Mushroom Salad image

A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.

Provided by OOB

Categories Salad Vegetable Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

Ingredients

2 potatoes
1 tablespoon butter
4 cups chopped mushrooms
4 hard-boiled eggs, peeled and diced
2 red onions, finely chopped
1 cup mayonnaise, or to taste
1 cup finely chopped pickles
1 cup finely chopped cornichons

Steps:

Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g

RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY

Radicchio Salad With Crunchy Shiitake Mushrooms and Barley image

A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.

Provided by Sue Li

Categories dinner, lunch, weeknight, grains and rice, salads and dressings, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup pearled barley, rinsed
1 medium yellow onion, halved
4 garlic cloves, lightly crushed
Kosher salt and black pepper
1/4 cup vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
1 shallot, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
1/4 cup roughly chopped fresh parsley leaves
1/4 cup roughly chopped small fresh dill sprigs

Steps:

Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.

MOREISH MUSHROOM SALAD CUPS

Moreish Mushroom Salad Cups image

Little gem salad leaves serve as cups to hold crisp cauliflower tabouli that's topped with tangy warm mushrooms and little sweet potato croutons. Each mouthful is bursting with texture and flavor.

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

One medium sweet potato (about 7 ounces)
1 tablespoon extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon tamari
1 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
12 ounces cremini mushrooms, brushed of any dirt and thinly sliced
1 medium clove garlic, finely chopped
1 small head cauliflower
2 tablespoons finely chopped fresh parsley
Juice of 1/2 lemon
Flaky sea salt
2 heads little gem lettuce, separated into individual leaves

Steps:

For the croutons: Preheat the oven to 375 degrees F.
Peel the sweet potato and cut into small 1/2-inch cubes. Place on a baking sheet and toss with the oil and a sprinkle of salt and pepper. Bake until they are crisp on the outside, about 20 minutes.
For the mushrooms: In a large sauté pan, add the oil, then tip in the tamari, vinegar, thyme, mushrooms and garlic. Sauté until the juices just evaporate and the flavors infuse, 8 to 9 minutes.
For the tabouli: In the meantime, grate the cauliflower into a mixing bowl and add the parsley, lemon juice and a pinch of salt. Mix well and set aside until ready to assemble the cups.
To assemble the salad cups, take a lettuce leaf, fill with a spoonful of the cauliflower tabouli, then a spoonful of the warm mushrooms and top with a scattering of the sweet potato croutons. Repeat with the remaining lettuce, tabouli, mushrooms and croutons.