Adam Mosher of The Lodge at Woodloch whips up a winter salad that takes less than 10 minutes to cook and plate
Adam Mosher, chef at The Lodge at Woodloch in Hawley, Pa., joined us in The Daily Meal kitchen to showcase one of his favorite winter recipes. The grilled radicchio and endive salad with wild foraged mushrooms and shallot vinaigrette is sure to impress your guests at your holiday event. It is also healthy if you are looking for a good way to drop a few pounds for the new year.
This recipe is super easy and takes less than 10 minutes to prep, cook, and plate. As Mosher sautéed the sauce and the vegetables, the entire kitchen was filled with scents of citrus and sage. The salad includes ingredients from a few different food groups, as it consists of three types of greens, vegetables, and goat cheese.
It is a versatile salad. For guests who do not enjoy mushrooms, simply drizzle with the liquid part of the dressing. If a guest is lactose-intolerant, omit the cheese.
You can follow along with the video above or check out Mosher's recipe here.
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