| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Salads |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Strong brewed tea |
| 1 1/2 |
tb |
Balsamic vinegar |
| 1 1/2 |
tb |
Italian flat-leaf parsley finely chopped |
| 2 |
|
Clove garlic; finely chopped |
| 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Dried marjoram |
|
|
Salt & pepper; to taste |
| 4 |
lg |
Portobello mushrooms |
| 4 |
c |
Curly lettuce; red & green |
|
|
Dried & torn |
| 3 |
oz |
Aged or fresh goat cheese |
| 1 |
md |
Vine-ripened tomato; peeled seeded & diced |
INSTRUCTIONS
Place a broiler pan about 6" from the source of heat; preheat the broiler
and broiler pan. In a large bowl, whisk together half the olive 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 olive
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, 2-4 min 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.
Shared on rec.food.recipes by Judi M. Phelps, 6/17/95. Internet:
jphelps@shell.portal.com
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