Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Mushrooms, trimmed (portobello, shiitake porcini, oyster) |
2 tablespoons | Balsamic vinegar |
2 teaspoons | Roasted garlic puree or |
1 teaspoon | Garlic, minced |
1 tablespoon | Rosemary, chopped |
2 tablespoons | Sage, chopped |
½ cup | Extra-virgin olive oil |
\N \N | Salt and pepper to taste |
6 cups | Mixed greens |
2 teaspoons | Whole mustard seeds |
1 tablespoon | Dijon mustard |
2 tablespoons | Rice wine vinegar |
½ teaspoon | Thyme, chopped |
2 tablespoons | Orange juice |
¼ cup | Extra-virgin olive oil |
\N \N | Salt and pepper to taste |
1 cup | Parmesan or aged Asiago cheese, freshly grated |
MUSTARD-SEED VINAIGRETTE
PARMESAN CHIPS
For the vinaigrette: Heat the mustard seeds in a small, dry saut pan until they're golden brown and fragrant and they just start to pop.
Transfer immediately to a small bowl. Add the Dijon mustard, vinegar, thyme, and orange juice and whisk to combine. Whisk in the olive oil a little at a time until the dressing is emulsified. Add salt and pepper to taste.
For the Parmesan chips: Heat the oven to 350F. Line a baking sheet with kitchen parchment or coat with a very thin film of oil (or use a spray oil). Sprinkle about 1 tbs cheese in a thin layer to form 3" rounds, at least 2" apart. Bake in the heated oven until the cheese melts and forms lacy, g olden brown chips, 5-10 minutes. Carefully remove chips from the paper, using a thin spatula, and lay them on a rack to cool. If not using immediately, store them in an airtight container for up to 2 days.
To assemble the salad: Arrange the mushrooms in a shallow dish. In a bowl, whisk together the vinegar, garlic, rosemary, sage and oil.
Brush the mixture liberally onto the mushrooms; add salt and pepper to taste and let marinate for at least 30 minutes.
Heat a grill or a ridged grill pan. Grill the mushrooms (curved side down first) until softened and slightly charred, about 4 minutes per side for large mushrooms like portobellos, 2 minutes per side for smaller mushrooms. Divide the greens among 6 plates and drizzle with the mustard vinaigrette. Cut the grilled mushrooms into thick slices, if they're large, and arrange on the greens. Decorate each plate with a couple of Parmesan chips and serve immediately.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 06-09-95