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Playing How To Make Raw Mushroom & Escarole Salad | Rachael Ray

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.


  • 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


Serves: 4


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.