Chef Ida Rodriguez
Orange Salad with Enoki Mushroom
Category
Salad
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
5 minutes
Author:
Chef Ida Rodriguez
Ingredients
-
1/4 cup Olive Oil plus 1 tablespoon
-
3/4 cup Orange Juice
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1/4 Shallots minced
-
1/4 cup Olive Oil
-
1/4 cup Balsamic Vinegar
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4 large Organic Oranges peeled and segmented
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10 ounces Spinach rinsed and chopped
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1 medium Radicchio head
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6 ounces Shiitake Mushrooms stemmed and sliced
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6 ounces Oyster Mushrooms - stemmed and sliced
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1/2 cup Hazelnuts chopped and toasted
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3 ounces Enoki Mushrooms
Directions
Whisk together 1/4 cup olive oil, orange juice, shallots and vinegar.
In a large bowl, combine the spinach and radicchio.
Heat 1 tablespoons olive oil in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute.
Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
Pour dressing into same skillet and boil 2 minutes.
Pour dressing over greens. Add orange segments and chopped hazelnuts. Toss to combine.
Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Filed in:
Enoki Mushrooms,
Hazelnuts,
Orange Salad with Enoki Mushroom,
Organic Oranges,
Oyster Mushrooms,
Radicchio,
Salad,
Shallots,
Shiitake Mushrooms,
Spinach
