Wild on the Grill

DEAR SOS: My family loves the grilled wild mushroom salad served at the Palomino in Westwood. Can you obtain the recipe?

R. TAN

Los Angeles

DEAR R.: Sure.

*

Grilled Wild Mushroom Salad

Active Work and Total Preparation Time: 30 minutes plus 1 hour marinating * Vegetarian

BALSAMIC

SHALLOT DRESSING

1/4 cup balsamic vinegar

2 tablespoons sugar

1 shallot, minced

2 cloves garlic, minced

1/2 teaspoon pepper

3/4 teaspoon salt

3/4 cup olive oil

Combine the vinegar, sugar, shallot, garlic, pepper and salt in a mixing bowl. Slowly drizzle in the oil until incorporated. Refrigerate until using. (Makes 1 cup.)

PARMESAN CROUTONS

4 (1/2-inch-thick) slices ciabatta bread

1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/4 teaspoon pepper

2 tablespoons olive oil

Heat the oven to 350 degrees.

Arrange the bread slices on a baking sheet. Sprinkle with the Parmesan, oregano and pepper. Drizzle with the oil

Toast in the oven until the cheese is melting and the bread is slightly charred, 10 minutes.

SALAD

8 portabello mushrooms, stems removed

6 cremini mushrooms

4 shiitake mushrooms, stems removed

3/4 cup Balsamic Shallot Dressing, divided

1 (4 1/2-ounce) bag spring greens

1/2 cup crumbled Gorgonzola, divided

1/2 cup walnuts, toasted and coarsely chopped

Wipe the portabello, cremini and shiitake mushrooms clean. Cut the portabello mushroom caps into 1- to 1 1/2-inch pieces. Combine all the mushrooms in a bowl with 1/2 cup of the dressing, tossing to coat. Let marinate 1 hour.

Heat a grill pan over medium-high heat. Grill the mushrooms until softened, 3 to 5 minutes, turning often. You can use a grilling basket or rack to make this easier.

Place the greens, 2/3 of the Gorgonzola and the walnuts in a mixing bowl. Toss with the remaining 1/4 cup of dressing.

Divide the croutons among 4 servings plates and top with the greens. Remove the mushrooms from the grill, place on top off the greens, and sprinkle with the remaining gorgonzola.

4 servings. Each serving: 633 calories; 948 mg sodium; 16 mg cholesterol; 54 grams fat; 10 grams saturated fat; 30 grams carbohydrates; 14 grams protein; 2.73 grams fiber.

*

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com.

Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

You’ll have about 1/4 cup of the dressing leftover for another use.