kristalsnow7
06-30-2003, 11:21 AM
I've been getting a lot of lettuce through my CSA share and wanted to try this salad from CL May 1998. I'm so glad I did, it was one of the best salads I've had! The mushrooms develop a wonderful flavor from the marinade and Cajun seasoning, and I finished them off on the George Foreman grill. And I love just about anything with blue cheese. This would be a terrific salad to serve to company, especially vegetarians. I've included the recipe below.
Blackened Portobello Mushroom Salad
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
2 teaspoons olive oil
Cooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese
INSTRUCTIONS
1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
3. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
YIELD: 4 servings
NUTRITIONAL INFO
CALORIES 260 (37% from fat); FAT 10.7g (sat 2.4g, mono 5.2g, poly 1.7g); PROTEIN 12.8g; CARB 31.4g; FIBER 7.7g; CHOL 5mg; IRON 5.4mg; SODIUM 669mg; CALC 165mg
Blackened Portobello Mushroom Salad
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
2 teaspoons olive oil
Cooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese
INSTRUCTIONS
1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
3. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
YIELD: 4 servings
NUTRITIONAL INFO
CALORIES 260 (37% from fat); FAT 10.7g (sat 2.4g, mono 5.2g, poly 1.7g); PROTEIN 12.8g; CARB 31.4g; FIBER 7.7g; CHOL 5mg; IRON 5.4mg; SODIUM 669mg; CALC 165mg