Equipment
Ingredients
Sherry Vinaigrette
- 25 ml sherry vinegar
- 60 ml extra virgin olive oil
- 1 shallot, finely minced
- 10 g dijon mustard
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Sautéed Wild Mushrooms
- 350 g mixed wild mushrooms, brushed clean and sliced
- 15 ml olive oil
- 15 ml dry sherry
- 3 g fresh thyme leaves, finely chopped
- 1 garlic, finely grated
- 2 g fine sea salt
Salad Base and Garnish
- 2 belgian endive, trimmed and cut crosswise into 2 cm ribbons
- 1 radicchio, cored and torn into bite-sized pieces
- 100 g arugula, stemmed and cleaned
- 25 g toasted pepitas
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 246 kcal
- Protein
- 6 g
- Carbohydrates
- 12 g
- Fat
- 21 g
- Fiber
- 4 g
- Sodium
- 465 mg
- Saturated Fat
- 3 g
- Potassium
- 649 mg
- Calcium
- 72 mg
- Iron
- 2.6 mg
- Magnesium
- 65 mg
- Phosphorus
- 192 mg
- Zinc
- 1.4 mg
- Vitamin A
- 32 mcg
- Vitamin C
- 12 mg
- Water
- 142 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine 25 ml sherry vinegar, minced shallot, 10 g dijon mustard, 2 g fine sea salt, and 1 g freshly cracked black pepper in a small bowl, whisking until well blended.
Stream 60 ml extra virgin olive oil into the small bowl in a thin, continuous drizzle while whisking vigorously until the dressing is glossy and thoroughly emulsified.
Rinse the Belgian endive ribbons, torn radicchio, and arugula under cold running water, transfer to a salad spinner, and spin thoroughly until dry to the touch.
Set a large skillet over medium-high heat at 190°C (375°F), add 15 ml olive oil, and heat until shimmering.
Spread 350 g sliced wild mushrooms in an even layer across the skillet and sear undisturbed for 4 minutes until deeply browned on the bottom.
Stir the mushrooms, then add the grated garlic, 3 g chopped thyme, and 2 g salt, sautéing for 2 minutes until the garlic softens and becomes fragrant.
Pour 15 ml dry sherry into the skillet, stirring and scraping up all browned fond from the pan bottom for 1 minute until the alcohol evaporates and the pan is nearly dry.
Remove the skillet from the heat source and allow the mushrooms to cool in the pan for 3 minutes until warm rather than piping hot.
Place the dried endive, radicchio, and arugula into a large mixing bowl, pour over half of the sherry vinaigrette, and toss gently using tongs to coat the leaves evenly.
Add the warm wild mushrooms and remaining vinaigrette into the large mixing bowl with the greens, folding gently with tongs until evenly integrated.
Divide the salad among four wide serving bowls and scatter 25 g toasted pepitas over the top before serving immediately.
Chef's Notes
- Clean wild mushrooms using a soft-bristled brush or damp lint-free cloth rather than submerging them in water, which prevents waterlogging and ensures deep caramelized searing.
- Tear the radicchio and slice the Belgian endive shortly before assembling to preserve their crisp cell walls and avoid edge oxidation.
- Aged Vinagre de Jerez Reserva brings distinctive nuances of dried fruit, hazelnut, and toasted oak, which bridge the peppery arugula and earthy forest mushrooms seamlessly.
- The temperature contrast between warm, tender sautéed fungi and cool, crisp chicories provides an elevated restaurant-grade dining experience.
Storage
Refrigerator: 1 day — Store washed greens, cooked mushrooms, and dressing in separate airtight containers. Refrigerate promptly within 2 hours of cooking.
Reheating: Reheat leftover cooked mushrooms in a skillet over medium heat to an internal temperature of at least 74°C (165°F) for food safety before serving over fresh chilled greens.
Troubleshooting
Mushrooms release excessive liquid and steam rather than developing a browned crust
Cause: Skillet was overcrowded or mushrooms were washed with excess water without drying prior to cooking
Fix: Increase skillet temperature to high to boil off the excess moisture rapidly, then introduce a few drops of oil to resume browning
Prevention: Clean mushrooms with a dry brush or lightly damp towel and sear them in a broad skillet in a single uncrowded layer
Greens wilt and become soggy within minutes of serving
Cause: Mushrooms were tossed into the salad straight from the stove while boiling hot, or the salad greens were still wet
Fix: Cannot be fixed once greens collapse; serve immediately to enjoy the remaining crispness
Prevention: Allow the cooked mushrooms to cool for 3 minutes until comfortably warm, and ensure greens are spun completely dry
Vinaigrette tastes overly sharp and harshly acidic
Cause: Sherry vinegar carries high natural acidity that overpowers if oil is under-measured
Fix: Whisk an additional 10 ml of extra virgin olive oil into the vinaigrette to mellow the sharpness
Prevention: Measure the olive oil and sherry vinegar accurately to maintain the optimal 2.4 to 1 oil-to-vinegar ratio
Cultural Context
Rooted in the forest-to-table culinary heritage of northern Spain and southwestern Europe, this salad marries wild foraged autumnal mushrooms with cold-weather chicories. In regions like Navarre and the Basque Country, bitter wild leaves are traditionally paired with rich woodland fungi and dressed with barrel-aged sherry vinegar to create a balanced transition between seasons.
