Grilled portobello mushroom salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | large | portobello mushrooms |
| 2.00 | tablespoon | olive oil |
| 1 | bayou blast; see * note | |
| 1½ | cup | extra-virgin olive oil |
| ½ | cup | balsamic vinegar |
| 2.00 | teaspoon | minced garlic |
| ⅔ | cup | small-diced grilled eggplant |
| ½ | cup | chopped calamata olives |
| 2.00 | tablespoon | finely-chopped basil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 8.00 | cup | fresh spinach; stemmed, cleaned |
| 1.00 | cup | chicory farms feta cheese |
| 4.00 | italian roma tomatoes; split in half, | |
| 1 | and roasted | |
| 1.00 | ten-inch round of grilled flat brea; d | |
| 1.00 | tablespoon | chopped parsley |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the grill. Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter.
Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley. This recipe yields 4 main-coarse servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-04-1998
Recipe by: Emeril Lagasse
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