Grilled Portabella Salad With Goat Cheese

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
3 tablespoons	45ml	Strong brewed tea
1 1/2 tablespoons	22ml	Balsamic vinegar
1 1/2 tablespoons	22ml	Italian flat-leaf parsley
		- finely chopped
2		Garlic - finely chopped
1/2 teaspoon	2.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried marjoram
		Salt and pepper - to taste
4		Portabella mushrooms (large)
4 cups	948ml	Curly lettuce - red and green
		Dried and torn
3 oz	85g	Aged or fresh goat cheese
1 oz	28g	Vine-ripened tomato - peeled (medium) - seeded and diced.

Recipe Instructions

Place a grill pan about 6" from the source of heat; preheat the grill and grill 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 grill pan and grill until tender and lightly browned, 2-4 min per side.

While the mushrooms grill, 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.

Source:
ESSENCE OF EMERIL SHOW#EE2383

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