Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Extra-virgin olive oil |
2 tablespoons | Strong brewed Earl Grey tea |
1 tablespoon | Balsamic vinegar |
1 tablespoon | Finely chopped parsley, |
\N \N | Preferably Italian flat-leaf |
1 \N | Clove garlic, finely chopped |
½ teaspoon | Dijon mustard |
¼ teaspoon | Dried marjoram |
\N \N | Salt |
\N \N | Freshly ground black pepper |
2 pounds | Portobello mushrooms (about |
\N \N | 4 ea large) |
6 cups | Washed, dried and torn salad |
\N \N | Greens (curly red & green |
\N \N | Leaf lettuce) |
2 ounces | Aged or fresh goat cheese |
1 \N | Vine-ripened tomato, peeled |
\N \N | Seeded & diced |
Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 T 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 T 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.