Grilled Portobello and Bosc Pear Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
8 large portobello mushrooms, stems discarded |
1/2 cup pure olive oil |
salt and freshly ground pepper |
2 tablespoons balsamic vinegar, preferably aged |
1 garlic clove, minced |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon chopped thyme |
3 large bosc pears--peeled, halved, cored and cut lengthwise into thin wedges |
6 cups bite-size pieces of romaine lettuce |
1/2 cup thin shavings of manchego, pecorino or parmigiano-reggiano cheese |
Directions:
1. Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side. Transfer the mushrooms to a large rimmed baking sheet, gills up.
2. Preheat the oven to 400°. In a small bowl, combine the balsamic vinegar and garlic. Brush the mixture over the mushroom gills. Roast the mushrooms for about 5 minutes, or until hot. Slice the mushrooms 1/2 inch thick.
3. In a small bowl, whisk the extra-virgin olive oil with the lemon juice and thyme. Season with salt and pepper. Toss the pear wedges with 1 tablespoon of the dressing. In a large salad bowl, toss the romaine with the remaining dressing. Add the pear wedges and mushrooms and toss. Top with the cheese shavings and serve.
4. Make Ahead: The grilled Portobello mushrooms can stand at room temperature for up to 4 hours.
5. Notes: If you don't own a cheese slicer, use a swivel-bladed vegetable peeler to make the cheese shavings.
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