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Roasted Portobello Salad with Blue Cheese
- South Beach Diet Recipe (Phase 1)
Ingredients:
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- salt and pepper
- 2/3 cup olive oil
- 4 Portobello mushrooms (1 1/2 pounds), stems trimmed
- 3 heads endive, sliced crosswise
- 1/2 inch thick (about 4 cups)
- 8 oz. mesclun or mixed salad greens (about 10 cups)
- 1 small red onion, thinly sliced
- 4 oz. blue cheese
Directions:
- Preheat oven to 450 degrees.
- In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
- Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
- Toss the endive, mesclun (or mixed greens), onion, and cheese with reserved dressing, and divide among salad bowls.
- Cut Portobello's 1/2 inch thick, and arrange a few slices over each serving.
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