Roasted Portobello Salad With Blue Cheese
From chefmeow 16 years ago
- 20 minutes to make
- Serves 8
An awesome salad that comes from my catering partner Jimmy. Everytime he serves this, it amaze me how fast it disappears. We love it and hope you do too.
Ingredients
- 3 tablespoons red wine vinegar shopping list
- 1 tablespoon spicy mustard shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2/3 cup olive oil shopping list
- 4 portobello mushrooms, stems trimmed shopping list
- 4 cups endive sliced 1/2" thick shopping list
- 10 cups mixed salad greens shopping list
- 1 small red onion thinly sliced shopping list
- 4 ounces blue cheese shopping list
How to make it
- Preheat oven to 450.
- In medium bowl whisk together vinegar, mustard, salt and pepper.
- Slowly add olive oil whisking to emulsify.
- Set aside 1/2 cup dressing to toss with the greens.
- Place mushrooms stem side up on a baking sheet.
- Coat both sides with some of the remaining dressing.
- Roast mushrooms brushing with dressing every five minutes for 15 minutes.
- Toss the endive, mixed greens, onion and cheese with reserved dressing.
- Divide among salad bowls.
- Cut portobellos 1/2" thick and arrange a few slices over each serving.
People Who Like This Dish 5
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