Warm orange and mushroom spinach salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Sliced bacon; cut into 1-inch |
| ; pieces | ||
| ¾ | cup | Fresh orange juice |
| ¼ | cup | Plus 2 tablespoons minced shallots |
| ¼ | cup | Olive oil |
| ¼ | cup | Balsamic vinegar or red wine vinegar |
| 4 | Oranges; peeled, white pith | |
| ; removed | ||
| 10 | ounces | Spinach; stems trimmed |
| 1 | medium | Head radicchio |
| 6 | ounces | Fresh shiitake mushrooms; stemmed, sliced |
| 6 | ounces | Fresh oyster mushrooms |
| ½ | cup | Toasted hazelnuts; coarsely chopped |
| ; (generous) | ||
| 1 | pack | Enoki mushrooms; (optional) (3 |
| ; 1/2-ounce) | ||
Directions
DRESSING
SALAD
For Dressing:
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine ¼ cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.
For Salad:
Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)
Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and saute 1 minute. Add oyster mushrooms and season with salt and pepper. Saute until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens.
Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Serves 4 to 6.
Bon Appetit March 1992
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