Portabella Salad With Balsamic Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes! Ingredients:
4 large portabella mushrooms |
1/3 cup extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, thinly sliced |
8 sprigs fresh thyme |
2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each) |
5 ounces thinly sliced prosciutto |
1/2 cup shaved parmesan cheese (or goat cheese or feta) |
2 tablespoons balsamic vinegar |
1 1/2 teaspoons dijon mustard |
1/4 cup extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
2. Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
3. Brush small roasting pan with some of the oil& sprinkle with half the salt.
4. Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
5. Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
6. Roast in preheated 450F oven until tender, about 10 minutes.
7. Let cool; discard garlic& thyme.
8. This may be refrigerated for up to 3 days.
9. VINAIGRETTE: Whisk vinegar with mustard.
10. Slowly drizzle in the oil, whisking continuously, until emulsified.
11. Whisk in seasonings.
12. This can be made ahead& refrigerated for up to 3 days.
13. ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
14. Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
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