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Escarole Salad with Portobellos

Escarole Salad with Portobellos


  • 2 large portobello mushroom caps

  • ½ bunch fresh flat-leaf parsley (leaves and tender stems), chopped

  • 3 stalks celery with leafy tops, chopped

  • 1 small or 1/2 medium white onion, chopped

  • 2 cloves garlic, crushed to a paste or finely chopped

  • 1 ½ lemons, juiced (about 1/4 cup)

  • Salt and pepper

  • 1 large head or 2 medium heads escarole—washed, dried, and coarsely chopped

  • ½ bulb fennel, cored, shaved on a mandoline, or very thinly sliced with a knife

  • 1 can (14 oz.) cannellini beans, rinsed and drained

  • 2 tbsp. fresh sage leaves (5 to 6 leaves), very thinly sliced

  • ¾ to 1 cup shaved Parmigiano-Reggiano (shaved with a vegetable peeler)

  • ¼ cup EVOO


  • Step 1

    Using a spoon, scrape out the gills on the undersides of the mushroom caps. Thinly slice the mushrooms, then cut the slices into bite-size pieces. In a large bowl, toss the mushrooms, parsley, celery, onion, and garlic with the lemon juice; season with salt and pepper. Let the mushroom mixture stand at room temperature for 30 minutes.

  • Step 2

    When you’re ready to serve the salad, add the escarole, fennel, beans, sage, and Parm to the mushroom mixture. Drizzle the salad with the EVOO, toss to combine, and season.

  • Step 3

    The Softer Side of ‘Shrooms: When I’m using raw mushrooms in a salad, I toss them with salt and lemon juice and let them hang out for a half hour. The salt and acid draw the moisture from the mushrooms, making them soft and juicy.