Food & Entertaining - Garden to Table

Three recipes for your salad greens

Use those leafy veggies for more than just your standard salads

Grilled Portobello on Greens (serves 4)
If you don't want to fire up the grill for this recipe, use a heavy pan to sear the portobellos. Reserve the portobello stems to use in stir-fries or omelettes.

For vinaigrette

2 tbsp. (30 mL) balsamic vinegar
1 tbsp. (15 mL) fresh oregano, chopped
1 clove garlic, minced
1/2 tsp. (2 mL) sugar
1/3 cup (75 mL) extra virgin olive oil
Salt and freshly ground pepper, to taste

For mushrooms and greens
2 lb. (1 kg) portobello mushrooms, stems removed (about 6)
3 tbsp. (45 mL) extra virgin olive oil
1/2 tsp. (2 mL) coarse salt
6 cups (1.5 L) mixed salad greens
3 oz. (85 g) Parmigiano-Reggiano cheese, shaved

In a small bowl, combine vinegar, oregano, garlic and sugar. Whisk together until well blended. Add 1/3 cup oil in a steady stream, whisking until well combined. Season with salt and pepper. Set aside.

In a bowl, toss portobello caps with 3 tablespoons of oil and salt. Place on hot grill; close lid and grill for 15 minutes, turning frequently, or until edges are a little crispy and mushrooms are tender. (If cooking in a pan, sauté over medium-high heat for 10 to 12 minutes, adding a little more oil if necessary.)

Line 4 plates with greens. Slice mushrooms fairly thickly; arrange on greens. Drizzle with vinaigrette; top with cheese. Serve immediately.


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