Title: Grilled Portobello Salad with Goat Cheese
Categories: Salad Cheese Blank
Yield: 4 Servings
| 2 | tb | Extra-virgin olive oil |
| 2 | tb | Strong brewed Earl Grey tea |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Finely chopped parsley, |
| | | Preferably Italian flat-leaf |
| 1 | | Clove garlic, finely chopped |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Dried marjoram |
| | | Salt |
| | | Freshly ground black pepper |
| 2 | lb | Portobello mushrooms (about |
| | | 4 ea large) |
| 6 | c | Washed, dried and torn salad |
| | | Greens (curly red & green |
| | | Leaf lettuce) |
| 2 | oz | Aged or fresh goat cheese |
| 1 | | Vine-ripened tomato, peeled |
| | | 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.