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Warm Escarole and Mushroom Salad Recipe
- 1 medium head escarole , cleaned, dried, and torn into bite-size pieces
- 1/4 cup olive oil
- 1 pound mushrooms (such as shiitake, button, or cremini), cleaned, stems removed, and quartered
- 2 medium garlic cloves, finely chopped
- 1 large shallot , thinly sliced
- 1 teaspoon fresh thyme leaves, minced
- Freshly ground black pepper
- 5 tablespoons red wine vinegar
Directions:View on Chow
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