Escarole And Mushroom Dressing Recipes

ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING

Steps:

• For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
• In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

ESCAROLE AND MUSHROOM DRESSING

Steps:

• Preheat oven to 425°F.
• Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well. Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

ESCAROLE AND MUSHROOM DRESSING

Steps:

• Preheat oven to 425°F
• Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
• Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well.
• Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes.
• Remove foil and bake until edges of bread are crisp, about 10 minutes more.

WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
• Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

ESCAROLE SALAD WITH MUSTARD DRESSING

Steps:

• Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
• Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
• Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.

ESCAROLE, SAUSAGE AND MUSHROOM DRESSING

Steps:

• The night before, place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss protobello mushrooms with garlic and 3 T. oil in a 3- to 4-quart shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minute Cool to room temperature.
• While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
• In small bowl, soak porcini in stock for 20 minute Remove mushrooms and chop. Strain stock through a fine sieve to remove sediment; reserve.
• Cook onions in remaining 3T oil in 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked through. Set aside.
• Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl./ Add mushrooms, escarole, onions, sausage, and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
• Note: Dressing can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before placing in oven to bake, 20 - 30 minutes covered, another 10 minutes uncovered.