Friday, April 23, 2010

PORTOBELLA MUSHROOM ROMAINE SALAD

1 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh or dried rosemary

In a small skillet saute the garlic and rosemary in the olive oil for one minute. Add the balsamic vinegar and bring to a boil; simmer for four minutes. Chill.

2 heads Romaine lettuce, cut into 1 1/2" pieces
6 Portobello mushroom caps, sliced into 1/4" slices
1 cup shaved Parmigiano Reggiano cheese
4 medium tomatoes, diced
1/4 cup extra virgin olive oil
fresh ground black pepper, to taste
salt, to taste, if desired

Coat the sliced mushrooms with the above Balsamic dressing and set aside.

On a large serving plate or in a shallow bowl layer the ingredients as follows: lettuce, mushroom slices, shaved cheese, tomatoes, pepper, and salt if desired. Drizzle with the remaining Balsamic vinegar and the olive oil.

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