Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes

Name: Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes
Total time: 20 min
Yield: 4 first-course servings or 2 main-course servings
Cuisine: italian
Ingredients: 1/4 cup basil dried tomatoes (see recipe); 3/4 cup strained tomato juice or water; 1 tablespoon balsamic vinegar; 1 teaspoon salt; Freshly ground pepper to taste; 1 teaspoon olive oil; 4 cups mixed shiitake and portobello mushrooms, stemmed and cut into 1 1/2-inch pieces; 2 teaspoons salt; 4 cups cleaned radicchio, torn into bite-size pieces; 4 cups cleaned chicory, torn into bite-size pieces; 1 cup basil dried tomatoes (see recipe), halved; 1 cup oven-dried grapes (see recipe)

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(9)
Comments: Read comments

Featured in: The Drying Game

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 first-course servings or 2 main-course servings

The Vinaigrette

¼cup basil dried tomatoes (see recipe)
¾cup strained tomato juice or water
1tablespoon balsamic vinegar
1teaspoon salt
Freshly ground pepper to taste

The Salad

1teaspoon olive oil
4cups mixed shiitake and portobello mushrooms, stemmed and cut into 1½-inch pieces
2teaspoons salt
4cups cleaned radicchio, torn into bite-size pieces
4cups cleaned chicory, torn into bite-size pieces
1cup basil dried tomatoes (see recipe), halved
1cup oven-dried grapes (see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To make the vinaigrette, place the tomatoes, the tomato juice or water, the vinegar, the salt and the pepper in a blender and blend until smooth. Scrape into a small saucepan and set aside.
Step 2
To make the salad, heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and saute until softened. Season with ½ teaspoon of salt. Add the radicchio and chicory and toss until wilted slightly, about 2 minutes. Place in a large bowl and toss in the dried tomatoes and grapes.
Step 3
Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.