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Rach makes a raw mushroom and escarole salad that brims with flavor the longer you let it marinate.

Rach likes to serve this alongside her Pork Chops with Maple, Mustard & Capers and Brown Butter Sage Mashed Potatoes & Parsnips, plus her husband John's Sage Advice Cocktail, which was inspired by the meal.

Ingredients

  • 3 to 4 portobellos, grilled and thinly sliced
  • 1 head escarole, chopped
  • ½ head radicchio, quartered and thinly sliced
  • ½ white onion, chopped or thinly sliced
  • Juice of 2 lemons
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper

Yield

Serves: 4

Preparation

Place salad ingredients in bowl and dress with lemon juice and EVOO and season. The time it sits will help the salad develop, about 30 minutes. Toss again before serving.