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Grilled Wild Mushroom Salad

Time30 minutes
YieldsServes 4

Balsamic shallot dressing

1

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

1

Heat the oven to 350 degrees.

2

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

3

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

Salad

1

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.

2

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.

3

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

4

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.

Adapted from a recipe from Palomino Restaurant in Westwood.