Grilled Portobello Salad with Goat Cheese
If you're just looking for a salad for dinner, then this scrumptious dish is here to satisfy your every need!
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | olive oil, extra-virgin |
|
| 2 | tablespoons |
tea
Earl Grey |
|
| 1 | tablespoon | balsamic vinegar |
|
| 1 | tablespoon |
parsley leaves
fresh, finely chopped (preferably Italian flat-leaf) |
|
| 1 | each |
garlic cloves
finely chopped |
|
| ½ | teaspoon | dijon mustard |
|
| ¼ | teaspoon | marjoram |
*
|
| 1 | x | salt |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | pounds |
mushrooms, portabello
about four large ones |
|
| 6 | cups |
lettuce
washed, dried and torn (curly red & green leaf lettuce) |
*
|
| 2 | ounces |
goat (chevre) cheese
aged or fresh |
|
| 1 | each |
tomatoes
vine-ripened, peeled seeded & diced |
|
Directions
Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.
Comments
Accidentally hit 4 stars. Haven't made the salad yet.