Grilled portobello salad with goat cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Strong brewed Earl Grey tea |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Finely chopped parsley, |
| Preferably Italian flat-leaf | ||
| 1 | Clove garlic, finely chopped | |
| ½ | teaspoon | Dijon mustard |
| ¼ | teaspoon | Dried marjoram |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | pounds | Portobello mushrooms (about |
| 4 ea large) | ||
| 6 | cups | Washed, dried and torn salad |
| Greens (curly red & green | ||
| Leaf lettuce) | ||
| 2 | ounces | Aged or fresh goat cheese |
| 1 | Vine-ripened tomato, peeled | |
| Seeded & diced | ||
Directions
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.