Warm Potato and Mushroom Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup minced fresh parsley
- 1 large garlic clove, minced
- 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices,â patted dry.
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 4 large button mushrooms, sliced
- 1/4 pound fresh shiitake mushrooms, stemmed, quartered
- 3 tablespoons sherry wine vinegar or red wine vinegar
- 2 tablespoons chicken stock or canned low-salt broth
- 8 cups torn mixed greens
- 1 fresh chive bunch, minced
Preparation Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes. Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil. Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve. Per Serving: calories, 249.80; fat, 10.06 g; sodium, 35.72 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
