Warm Orange And Mushroom Spinach Salad
Try this Warm Orange And Mushroom Spinach Salad recipe, or contribute your own. "Mushrooms" and "March" are two of the tags cooks chose for Warm Orange And Mushroom Spinach Salad.
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|1/4 cPlus 2 tablespoons minced|
|1 mdHead radicchio|
|1/4 colive oil|
|3/4 cFresh orange juice|
|6 ozFresh oyster mushrooms|
|1 pkEnoki mushrooms; (optional)|
|6 ozFresh shiitake mushrooms;|
|1/4 cBalsamic vinegar or red wine|
|10 ozSpinach; stems trimmed|
|8 ozSliced bacon; cut into|
|4 Oranges; peeled, white pith|
|1/2 cToasted hazelnuts; coarsely|
Warm Orange And Mushroom Spinach Salad Preparation
For Dressing: Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper. For Salad: Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.) Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and saute 1 minute. Add oyster mushrooms and season with salt and pepper. Saute until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve. Serves 4 to 6. Bon Appetit March 1992
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