Individual Mushroom Salads |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This beautiful salad makes a plate that looks like it was served in a fine restaurant, but it's so easy and quick to make. You can even use left over portobellos, and it won't compromise the flavor. Ingredients:
4 full size portobello caps, stems removed |
about 1t quality olive oil |
1/2 sweet onion(please use vidalia, when possible) |
1/2 large cucumber or 1 small |
1 cup mixed bitter greens(arugala, dandelion, radicchio) |
about 2t fresh grated parmesan, romano or asiago cheese |
kosher or sea salt and fresh ground pepper |
drizzle of truffle oil or sprinkle of truffle salt, if available |
for basic red wine vinaigrette |
1t dijon |
dash of red pepper flakes |
2t red wine vinegar(with garlic, if possible) |
about 1/2t lemon zest |
3t quality olive oil |
3t other good salad oil |
about 1t fresh, or 1 heaping t dried herb of choice--tarragon, dill, oregano, basil, rosemary, thyme, etc... all would work, just use your favorite) |
sprinkling of sugar, if desired(i don't) |
lil kosher or sea salt and fresh ground pepper |
Directions:
1. Lightly drizzle mushroom caps with a lil olive oil and sprinkle with sea salt and pepper.
2. Grill or broil for just about 5 minutes, until warmed and cooked through,but still firm.
3. Set aside to cool. These can be made the day before, if you're already grilling something else, for example.
4. Meanwhile, combine all dressing ingredients other than the oils and whisk well.
5. Slowly add oil to emulsify and, once combined, whisk well, again.
6. To Serve
7. Slice mushrooms, thinly, but from the solid part of the cap towards the gills. In other words, you want to have each slice the full diameter of the mushroom, not slicing from the sides.
8. Drizzle or sprinkle with small amount of truffle oil or truffle salt, if using
9. Thinly slice onions and cucumber.
10. Toss cucumber, onion and mixed greens with the dressing.
11. Arrange slices of mushroom caps on bottom of serving plate.
12. Using a fork or your fingers, so as not to get an abundance of dressing, arrange onion, then cucumber slices over mushrooms.
13. Then add a small mound of the greens to the top of that.
14. Sprinkle entire dish with grated cheese.
|
|