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Warm Chantrelle Salad with Escarole and Pecorino Romano
FOOD5220Ingredients
30Minutes
470Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. mushrooms (chantrelle, cleaned and sliced)
- 12 oz. baby bella mushrooms (cleaned and sliced)
- 2 tsp. fresh thyme leaves (chopped)
- 1/3 cup Italian parsley (loosely packed, chopped)
- 2 shallots (large, thinly sliced)
- 8 Tbsp. butter
- 3 Tbsp. extra-virgin olive oil
- salt
- freshly ground pepper
- 6 cups escarole (arugula or mixed greens)
- pecorino romano (shaved, to taste, I like a lot!)
- 1/4 cup pinenuts (toasted)
- 2 Tbsp. aged balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp. sweet mustard (such as balsamic or champagne maple)
- 1/2 tsp. fresh lemon juice
- 1 tsp. honey
- salt
- freshly ground pepper
- 3 lemon zest (shaves of, optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol50mg17% |
Sodium480mg20% |
Potassium1000mg29% |
Protein8g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A50% |
Vitamin C30% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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