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Roasted-Portobello Salad with Blue Cheese

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Roasted-Portobello Salad with Blue Cheese

Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.

Prep: 30 minutes
Total: 30 minutes

Ingredients

Serves 4

  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 2/3 cup olive oil
  • 4 portobello mushrooms (about 1 1/2 pounds total) , stems removed
  • 3 medium heads Belgian endive
  • 8 ounces mesclun or mixed salad greens, (about 10 cups)
  • 1 small red onion, halved and thinly sliced
  • 4 ounces blue cheese

Directions

  1. 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.
  2. 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 5 minutes, until they are tender, about 15 minutes.
  3. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
From Everyday Food, March/April 2003

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