Efrat's Notebook

Mushroom and Endive Salad Draft

A salad of raw mushrooms, endive, arugula and basil with toasted hazelnuts, in a lemon-Dijon dressing I toss in right before serving.

  • Prep20 min
  • Total20 min
  • Makes4 servings
  • KashrutParve

What you need

Amount:4

Dressing

How I make it

  1. Remove the mushroom stems and slice the caps lengthwise about ¼ inch (0.5 cm) thick.

  2. Separate the endive leaves and cut them in half.

  3. Whisk the dressing ingredients in a small bowl until smooth.

  4. Chop the scallions.

  5. Put the mushrooms, endive, scallions, basil and arugula in a large bowl.

  6. Pour in the dressing and toss gently.

  7. Add the hazelnuts, toss lightly and serve.

Source: ChefEf (chefef.com)