Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　1 1/2 teaspoons minced garlic (about 1 large clove)

　　1/2 teaspoon dried rosemary, crumbled

　　1/4 cup extra-virgin olive oil

　　1/2 pound cremini or white mushrooms, trimmed and quartered (about 3 cups)

　　2 tablespoons red-wine vinegar plus additional to taste if desired

　　1 medium head chicory, rinsed and spun dry (about 6 cups)

　　1 large Belgian endive, cut lengthwise into strips (about 1 1/2 cups)

　　1 head radicchio, shredded (about 2 cups)

　　

Step 1

In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.

　　

Step 2

In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.