Name: Warm Endive and Oyster Mushroom Salad
Yield: 4 Servings
Cuisine: American
Ingredients: Drizzle of high-quality white truffle oil, for garnish (optional); 1 teaspoon sliced garlic; ⅓ cup chopped fresh cilantro or flat-leafed parsley for garnish; 2 tablespoons olive oil; ½ cup minced shallots; Juice from ½ Meyer or regular lemon; 1 to 2 teaspoons grated ginger; 2 Belgian endives, leaves separated and cut into 2-inch sections; 2 marinated white anchovy fillets, chopped; Grated Parmesan cheese, for garnish (optional); 1 tablespoon white or black sesame seeds; Freshly ground black pepper; 6 ounces oyster mushrooms; 2 whole scallions, chopped on the diagonal for garnish; Pinch of kosher salt

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I started writing down recipes for the first time in my life in 2010. I happened upon Food52, the recipe-sharing website, and have contributed 320 recipes as Sagegreen. I got to know people all over the world through this site. I love sharing my recipes, so when I found out about the Fantastic Fungi Community Cookbook, I immediately wanted to contribute. This recipe is inspired by my Food52 cooking friend Gingerroot’s wilted kale and shiitake mushroom salad.

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