Anchovy

Warm endive and oyster mushroom salad

by:
April 18, 2011
4 Stars
Author Notes

Gingerroot's wilted kale and shitake mushroom salad has inspired me to create a major variation. So here it is. This was so good I had to make it two nights in a row, adding a bed of lettuce the second night. A 3 minute egg and crusty bread would make this a whole meal. —Sagegreen

  • Serves 2-4
Ingredients
  • 2 tablespoons olive oil
  • 1 clove of garlic, peeled and sliced
  • 1 shallot, minced
  • 1-2 teaspoons grated ginger
  • pinch of fresh milled mixed peppercorns
  • 4 ounces oyster mushrooms
  • 1 tablespoon white or black sesame seeds
  • 1 Belgian endive, leaves separated and cut into 2 inch sections
  • 1 marinated white anchovy fillet, cut into small segments
  • 1/2 Meyer lemon
  • pinch of Maldon salt flakes
  • 1 handful cilantro or chopped flat leaf parsley leaves
  • 1 scallion, chopped on a diagonal
  • drizzle of white truffle oil
  • a bed of red or green leaf lettuce
  • a dusting of Parmigiano-Reggiano, optional
In This Recipe
Directions
  1. Heat the olive oil. Saute the garlic and shallot until golden. Stir in the ginger and pepper. Break up the oyster mushrooms and add these next. Cook for 1 minute on one side and turn over to cook for another minute. Add the sesame seeds to toast.
  2. Add the anchovy sections and cut endive leaves to wilt gently. Squeeze the juice of the lemon over these. Take off heat. Season with the Maldon salt flakes.
  3. Add the fresh cilantro leaves or chopped parsley and scallions. Plate the salads on a bed of red or green leaf lettuce, which will just gently wilt. Wring the last drops of juice from the lemon across the salad. Drizzle the truffle oil delicately on top and pinch yourself. This is not a dream. Dust with a little grated cheese if you like.

See what other Food52ers are saying.

  • Sagegreen
    Sagegreen
  • boulangere
    boulangere
  • Carava
    Carava

7 Reviews

Author Comment
Sagegreen November 9, 2021
Excited that one of my Food52 recipes will be included in the Fantastic Fungi Community Cookbook that Eugenia Bone has written and edited. Fifty different cooks are featured.
 
Carava February 4, 2014
Excellent dish. Will do pine nuts instead of sesame seeds next time. Thank you!
 
boulangere April 19, 2011
Oh, serious mmmmmmmmm! Especially with the soft egg and bread. If only the day were longer so I could try every recipe that looks this good. But I just happen to have had a flood of endive this week, so . . . .
 
boulangere April 19, 2011
And I'm so heartened that someone else is still posting mushroom recipes. I'm working on one of my own tonight that I just didn't get posted in time. Thank you!
 
Author Comment
Sagegreen April 19, 2011
Thanks! You are not alone. I do recommend this salad highly. I could have it again tomorrow. Something about the oyster mushroom seems so perfect with endive. You can see the photo from last night with the addition of lettuce tonight. Let me know if you do try it what you think.
 
boulangere April 19, 2011
Oh I am so definitely going to try it and will certainly let you know how wonderful it is!
 
Author Comment
Sagegreen April 19, 2011
Let me know if you think this could be mushroom salad heaven, or if I sound simply delusional. Love mushrooms and look forward to joining a mushroom foraging club this summer!