Grilled Portobello and Montrachet Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
8 ounces montrachet goat cheese, cut into 4 equal-sized rounds |
4 large outer-leaves radicchio |
3 medium-sized portobello mushroom caps, stems and gills removed |
2 tablespoons olive oil, plus more for the cheese |
1/2 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons fresh lemon juice |
2 tablespoons sherry or red wine vinegar |
7 ounces mesclun lettuce mix (about 3 cups) |
1/4 cup roasted red pepper strips |
1/4 cup shelled walnut halves |
1 lemon, cut into wedges |
Directions:
1. Preheat an outdoor grill or cast-iron grill pan to medium-high.
2. Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.
3. Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.
4. Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.
5. In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.
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