Grilled Portobello Mushroom Salad

Recipe Ingredients

4 tablespoons	60ml	Portobello mushrooms (large)
2 tablespoons	30ml	Olive oil
		Bayou Blast - see * Note
1 1/2 cups	355ml	Extra-virgin olive oil
1/2 cup	118ml	Balsamic vinegar
2 teaspoons	10ml	Minced garlic
2/3 cup	97g / 3.4oz	Small-diced grilled eggplant
1/2 cup	73g / 2.6oz	Chopped Calamata olives
2 tablespoons	30ml	Finely-chopped basil
		Salt - to taste
		Freshly-ground black pepper - to taste
8 cups	1896ml	Fresh spinach - stemmed, cleaned
1 cup	146g / 5.1oz	Chicory Farms feta cheese
4		Italian Roma tomatoes - split in half,
		And roasted
1		Ten-inch round of grilled flat bread
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias.

In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.

This recipe yields 4 main-coarse servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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