Yield: 6 Servings
|3 \N||Whole Portabella mushrooms|
|½ cup||Extra virgin olive oil (divided use)|
|2 tablespoons||Egg substitute|
|1½ teaspoon||Coarse-grain mustard|
|1½ teaspoon||Anchovy paste|
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Fresh lemon juice|
|1 \N||Clove garlic; chopped very fine|
|1 \N||Clove garlic; cut in half (divided use)|
|¼ cup||Vegetable oil|
|1 teaspoon||Fresh thyme|
|¼ cup||Finely grated Parmesan cheese|
|\N \N||Salt and freshly ground black pepper|
|3 \N||Heads Romaine lettuce|
|1½ cup||Plain croutons|
Brush mushrooms with some of the olive oil and broil, gills up, 6 inches from the heat for 10 minutes. Cool, slice and reserve.
While broiling, make the dressing: Whisk together egg substitute, mustard, anchovy paste, vinegar, lemon juice and chopped garlic. Start adding vegetable oil and remaining olive oil a drop at a time until an emulsion forms (the oil no longer floats on top and is incorporated into the liquids). Then pour in oils in a steady stream until all is incorporated.
Stir in thyme and cheese. Season to taste with salt and pepper.
Remove leathery outer leaves of romaine and discard or reserve for another use. Rinse the more tender leaves, core and pat with paper towels to dry.
Cut into bite-size pieces. Rub inside of bowl with cut garlic clove and add lettuce. Toss. Add the mushrooms and about 1 cup of the dressing. Toss again with the croutons. Let stand 10 minutes before serving. Makes 6 servings.
NUTRITIONAL ANALYSIS: Each serving contains 377 calories, 37 g fat (74 percent of calories from fat), 3 mg cholesterol and 635 mg sodium.
NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.
18 OCT 95
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