Recipe: Garden Salad with Sautéed Chanterelles

Serves 4 to 6

2 small red bell peppers

1/3 cup mixed shelled seeds (see Kitchen Notes*)

10 cups clean, mixed, crispy greens (see Kitchen Notes **)

¼ cup extra-virgin olive oil, divided

1 red chili, finely chopped

1 clove garlic, peeled and finely chopped

½ pound chanterelle mushrooms, wiped, stems removed and sliced

2 tablespoons red wine vinegar

3 tablespoons chopped parsley

1 to 2 tablespoons lemon juice

½ teaspoon kosher salt, or to taste

Freshly ground black pepper to taste

1. Preheat broiler. Cut peppers in half and seed them; score the edges and press gently to flatten. Place on a baking sheet skin-side up and broil, turning sheet occasionally until the skins have blackened. Remove from oven and cover with damp paper towels. When cool, peel off skins and cut peppers into thin strips. Set aside.

2. Toast the seeds for a few minutes in a dry skillet until fragrant. Remove from skillet and set aside. Wipe out skillet.

3. Clean and tear greens into pieces. Place in a salad bowl, cover with a paper towel and refrigerate until ready to serve. (This can be done up to two hours in advance.)

4. Pour about a tablespoon oil in the skillet and set over medium heat. Sauté chili for 30 seconds, then add garlic and sauté until golden. Add chanterelles and sauté until golden brown and soft.

5. Add red peppers, then vinegar. (Beware, as the fumes can be harsh.) Let it reduce for a minute. Toss in parsley and finish with lemon juice, 2 tablespoons olive oil, salt and pepper. Pour over greens, add seeds and toss. Add a bit more olive oil if needed.

Times Kitchen Notes:

* Any combination of pumpkin, sesame or sunflower seeds can be used.

** Any combination of curly endive, frisée, watercress and chicory with bibb lettuce can be used.

From "Coloring the Seasons" by Allegra McEvedy