You may also like
Categories:
red wine vinegar mustard salt olive oil portobello mushrooms endive salad greens red onion blue cheese
Viewed: 31 - Published at: 7 months agoIngredients
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- 2/3 cup olive oil
- 4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned
- 3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
- 8 ounces mesclun or mixed salad greens (about 10 cups)
- 1 small red onion, halved and thinly sliced
- 4 ounces blue cheese, crumbled
Method
- Preheat oven to 450F.
- In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Slowly add olive oil, whisking to emulsify.
- Reserve 1/2 cup dressing to toss with the greens.
- Place mushrooms on a baking sheet.
- Coat both sides with some of the remaining dressing (see below).
- Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
- Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls.
- Slice mushrooms 1/2 inch thick, and arrange pieces over each serving.
- Serve immediately.
- A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.
