Individual Mushroom Salads
From keni 12 years ago
- 15 min to make
- Serves 4-6
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 shopping list
- about 1T quality olive oil shopping list
- 1/2 sweet onion(please use Vidalia, when possible) shopping list
- 1/2 large cucumber or 1 small shopping list
- 1 cup mixed bitter greens(arugala, dandelion, radicchio) shopping list
- about 2T fresh grated Parmesan, Romano or asiago cheese shopping list
- kosher or sea salt and fresh ground pepper shopping list
- drizzle of truffle oil or sprinkle of truffle salt, if available shopping list
For Basic red wine Vinaigrette
- 1t Dijon shopping list
- dash of red pepper flakes shopping list
- 2T red wine vinegar(with garlic, if possible) shopping list
- about 1/2t lemon zest shopping list
- 3T quality olive oil shopping list
- 3T other good salad oil shopping list
- 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) shopping list
- sprinkling of sugar, if desired(I don't) shopping list
- lil kosher or sea salt and fresh ground pepper shopping list
How to make it
- Lightly drizzle mushroom caps with a lil olive oil and sprinkle with sea salt and pepper.
- Grill or broil for just about 5 minutes, until warmed and cooked through,but still firm.
- Set aside to cool. These can be made the day before, if you're already grilling something else, for example.
- Meanwhile, combine all dressing ingredients other than the oils and whisk well.
- Slowly add oil to emulsify and, once combined, whisk well, again.
To Serve
- 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.
- Drizzle or sprinkle with small amount of truffle oil or truffle salt, if using
- Thinly slice onions and cucumber.
- Toss cucumber, onion and mixed greens with the dressing.
- Arrange slices of mushroom caps on bottom of serving plate.
- Using a fork or your fingers, so as not to get an abundance of dressing, arrange onion, then cucumber slices over mushrooms.
- Then add a small mound of the greens to the top of that.
- Sprinkle entire dish with grated cheese.
People Who Like This Dish 9
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