Sautéed shiitake mushrooms add an earthy flavor and heartiness to this salad, making it perfect for an autumn lunch.
2 tbsp peanut oil3 cups sliced shiitake mushrooms2 tsp reduced-sodium soy sauce1 tbsp cider vinegar1/8 tsp salt, or to taste1/8 tsp freshly ground black pepper, or to taste
Dash Tabasco sauce2 tsp olive oil1/2 cup diced red onion6 cups fresh spinach (trimmed, washed, and torn)2 cups radicchio chiffonade1/4 cup Balsamic Vinaigrette
2. Add the mushrooms and sauté for 2 minutes. Add the soy sauce and cook until dry. Remove from the heat and place in a bowl. Add the vinegar, salt, pepper, and Tabasco sauce. Cool completely.
3. Add the olive oil to the pan and sauté the onion over low heat, stirring frequently, until translucent, about 5 to 7 minutes. Allow to cool.
4. Toss the mushrooms, onions, spinach, and radicchio together with the vinaigrette. Adjust the seasoning with salt and pepper to taste. Serve immediately.
Recipe from VEGETABLES by The Culinary Institute of America.