Courtesy of The Big Book of Quick & Healthy Recipes ($20 at barnesandnoble.com, Published by Hearst Books / Sterling Publishing ©2007)
7 ounces chanterelle mushrooms
1 shallot, finely minced
2 tablespoons flat-leaf parsley, chopped
1 handful radicchio, shredded
1 handful curly endive
1/4 pound green beans, blanched
1 small yellow zucchini, sliced
1 tablespoon white wine vinegar
1 tablespoon walnut oil
3 tablespoons olive oil, plus some for frying
Salt and black pepper to taste
1 small bunch chives, chopped
1. Make the vinaigrette by mixing the vinegars, oils, salt, and pepper and set aside.
2. Heat a little oil in a pan and gently stir-fry the seasoned chanterelles with the shallot and the parsley for 2 minutes. Remove from the heat and drizzle with half the vinaigrette.
3. Divide the radicchio and the curly endive between 2 large plates, add the green beans and the zucchini. Drizzle with the remaining vinaigrette. Spoon the warm chanterelles on top of the salad and serve garnished with chives.
(based on individual servings)
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