Use winter lettuce, escarole, curly endive or red chicory for this recipe. As long as the mixture is bitter, it is the perfect foil to the rich flavours of the wild mushrooms on toast.
4 large handfuls mixed bitter salad greens
2tablespoonsred wine vinegar
1garlic clove, crushed seasoning to taste
4tablespoonsvirgin olive oil
Wash and dry the greens well. Mix the vinegars with the garlic and a little salt. Let the mixture sit for a moment or two, then add the oil. Add pepper to taste. Toss the greens in the dressing and serve.