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Wild Mushroom Salad with Frisee & Anchovy Vinaigrette
4.9 from 138 votes

Wild Mushroom Salad with Frisee & Anchovy Vinaigrette

This Wild Mushroom Salad features sautéed wild mushrooms tossed with tender frisée and thinly shaved shallots, all complemented by a rich anchovy vinaigrette emulsified with lemon juice, Dijon mustard, parmesan, and olive oil. The mixture of bitter greens with the umami of anchovies and the earthiness of various mushrooms creates a refined balance of flavors and textures. The dressing's cheesy note enhances the salad's depth, while fresh parsley adds brightness to the dish.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings
Course: Salad
Cuisine: American

Ingredients

Anchovy Vinaigrette:
  • 2 anchovy
  • 2 garlic small cloves
  • salt to taste, anchovies may be salty so taste before adding
  • 1 lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup parmesan grated
  • 1/2 cup olive oil
  • black pepper freshly ground
other Ingredients:
  • 2-4 frisée or any other bitter green, heads
  • 2 pounds mushroom wild mix
  • 1/4 pound butter
  • 4 prigs thyme
  • 2 shallot shaved very thin
  • 1 cup canola oil or any other vegetable oil
  • 1 bunch parsley leaves picked and washed

Instructions

Anchovy Vinaigrette
    Cup of Yum
  1. In a blender or mortar and pestle, mash/blend the anchovy, garlic, and a pinch of salt to a paste.
  2. Squeeze in the lemon juice and stir to break up the anchovy paste.
  3. Beat in the mustard.
  4. Either slowly add or whisk in the olive oil, a little at a time.
  5. The vinaigrette should emulsify but will never become super tight and even, and that’s ok.
  6. Stir in the pepper and parmesan cheese at the end.
Salad
  1. Once frisee has been cleaned, place in ice water while preparing everything else. It will curl the ends and make it extra crunchy.
Mushrooms
  1. Meanwhile, in a super hot large sauté pan, add half canola oil and look for smoke.
  2. When smoking, add 1 pound of the mushrooms, (making sure they are cleaned with stems broken off the bottoms-don’t ever use water to clean mushrooms-if dirty, just wipe with a kitchen towel).
  3. Sauté mushrooms until golden brown, and at the end, add half the butter, 2 sprigs of thyme, and one shallot shaved.
  4. Toss mushrooms to get easily coated with the butter mix, and when slightly crunchy and browned, pour out onto cooling rack, letting the butter fall to the bottom to strain the mushrooms.
  5. Repeat this step with the second pound until all mushrooms are cooked.
  6. While hot, toss the mushrooms into a mixing bowl with the frisee, anchovy vinaigrette, and parsley leaves.
  7. Mix well and serve warm.

Notes