No I have not turned into a Veggie, but I have been eating A LOT less meat since Logan has been gone. Not really for any reason, mainly just because its cheaper. Anyway this was an amazing salad, I would say one of the best I've ever made. It was definitely filling with the mushrooms and all the fresh greens. Also, I used a low fat substitute for the blue cheese, which actually tasted way better than I thought. Its a laughing cow wedge, which is blue cheese flavored...I was going to buy it anyway so I figured why spend more money on regular blue cheese. So as you can see...money is a huge motivator for me.
Roasted Portabello Salad with Blue Cheese
3 T red wine vinegar
1 T dijon mustard
2/3 cup olive oil (I only used 1/3 cup...I didn't think it needed any more)
4 large portabello mushrooms, stems removed caps cleaned
3 heads endive, sliced crosswise, 1/2 in thick
8 oz mesclun or mixed salad greens
1 small red onion, halved and thinly sliced
4 oz blue cheese, crumbled
Preheat oven to 450. In a small bowl, whisk together vinegar, mustard, 1/4 tsp salt, and 1/4 tsp pepper. Slowly add olive oil, whisking to emulsify. Reserve 1/2 cup dressing to toss with the greens.
Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, stem sides up, brushing with more dressing every 5 min, until they are tender, about 15 min total.
Toss endive, mesclun, onion and blue cheese with reserved dressing. Slice mushrooms 1/2 in thick and arrange pieces over each serving.
Serves 4 as a starter.
I think this could easily be a meal for 4 people if you just had more greens.
I used one mushroom for myself, it was quite filling.
Paige Rating: ****