Grilled Portobello Salad
Grilled Portobello Mushroom Salad with Pears and Manchego Cheese is a delightful dish that combines earthy mushrooms, sweet pears, and savory cheese in a refreshing salad. The juicy grilled mushrooms and tender lettuce are tossed in a tangy vinaigrette, creating a harmonious blend of flavors and textures. This salad is perfect for a light and flavorful meal that is simple to prepare yet elegant enough to impress your guests.
— Constant Cookbook
Ingredients
- 4 large portobello mushrooms, stems removed
- 3 Tbs. plus 1/4 cup olive oil
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 2 garlic cloves, minced
- 2 tsp. balsamic vinegar
- Juice of 1 lemon
- 1/2 tsp. minced fresh thyme
- 3 heads romaine lettuce, pale inner leaves only, torn into bite-size pieces
- 3 pears, peeled, halved, cored and cut into thin wedges
- 2 oz. Manchego cheese, shaved
Instructions
- <b>Grill the mushrooms</b>
- Prepare a medium-hot fire in a grill. Or, preheat a broiler.
- Brush both sides of the mushrooms with the 3 Tbs. oil and season generously with salt and pepper. Place the mushrooms, gill side down, on the grill rack and cook for about 8 minutes. Transfer to a plate, rounded sides down, and sprinkle with the garlic and vinegar. Return the mushrooms, rounded side down, to the grill and cook until crisp on the outside and softened on the inside, about 10 minutes more.
- Alternatively, arrange the mushrooms on a rimmed baking sheet and place in the broiler. Cook, using the same seasoning and timing as for grilling.
- <b>Make the vinaigrette</b>
- Meanwhile, in a large bowl, whisk together the lemon juice, thyme, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.
- <b>Assemble the salad</b>
- Cut the warm mushrooms into thin slices. Add the lettuce and pears to the vinaigrette, toss to coat evenly and arrange on salad plates. Top with the mushroom slices, sprinkle with the cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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