In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat. In a large bowl toss chicory, endive, and radicchio with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using. Serves 4. Gourmet January 1995
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1909 (100%)|
|Amt Per Serving||% DV|
|Total Fat 216g||288 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 71.4g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 1909
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