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Warm Salad With Chantrelles & Tarragon

Warm Salad With Chantrelles & Tarragon recipe image
This elegant warm salad highlights the delicate, earthy flavor of saut&# 195;©ed chanterelle mushrooms paired with fresh mesclun greens. The dressing, a bright blend of tarragon vinegar and extra-virgin olive oil, adds a sophisticated herbal note that complements the rich mushrooms. Perfect for a light lunch or an appetizer, this dish balances warm, savory elements with crisp, fresh textures. It comes together quickly, making it an ideal choice for weeknight dinners or entertaining. The combination of warm dressing and cold greens creates a delightful contrast that feels both comforting and refined. Serve immediately to enjoy the best texture and flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 45.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant warm salad highlights the delicate, earthy flavor of saut&# 195;©ed chanterelle mushrooms paired with fresh mesclun greens. The dressing, a bright blend of tarragon vinegar and extra-virgin olive oil, adds a sophisticated herbal note that complements the rich mushrooms. Perfect for a light lunch or an appetizer, this dish balances warm, savory elements with crisp, fresh textures. It comes together quickly, making it an ideal choice for weeknight dinners or entertaining. The combination of warm dressing and cold greens creates a delightful contrast that feels both comforting and refined. Serve immediately to enjoy the best texture and flavor.
Ingredients
  • 12 ounce Mesclun Lettuce, torn into bite-sized pieces
  • 2 Shallots, finely chopped
  • 2 tb Canola Oil
  • 4 oz Chantrelle Mushrooms, sliced lengthwise
  • 1/3 c Extra-Virgin Olive Oil
  • 1/4 c Tarragon Vinegar
  • 1 tb Fresh Tarragon, chopped (or 1/4 ts Dried Tarragon)
  • Salt and Pepper, to taste
Directions
  1. 1
    Arrange the torn mesclun greens evenly on 4 serving plates.
  2. 2
    In a medium skillet, heat the canola oil over medium-high heat.
  3. 3
    Add the chopped shallots and sauté for 1-2 minutes until lightly browned.
  4. 4
    Add the sliced chanterelles to the skillet and toss for 30-60 seconds until just cooked.
  5. 5
    Remove the skillet from the heat.
  6. 6
    Stir in the extra-virgin olive oil, tarragon vinegar, chopped tarragon, and salt and pepper to taste.
  7. 7
    Return to medium heat and whisk gently until the dressing is blended and just begins to simmer.
  8. 8
    Immediately spoon the hot mushroom dressing over the greens on the plates.
  9. 9
    Serve at once.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 45.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 8.7g3%
Dietary Fiber 3.9g16%
Sugars 2.4g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately to prevent the greens from wilting too much.

If fresh tarragon is unavailable, dried tarragon can be used, but adjust the quantity as dried herbs are more potent.

Chanterelles can be substituted with other wild mushrooms like oyster or shiitake if chanterelles are out of season.

Keywords: salad, chanterelles, tarragon, warm, mesclun, mushroom, vegan, vinaigrette, appetizer, light, dinner, healthy, quick, easy, vegetarian, fresh
Read it online: https://www.chefs-mate.com/recipe/warm-salad-with-chantrelles-tarragon/