Light Salad Dinner

I saw this recipe on 30 minute meals with Rachel Ray. It is great dish for a hot summer night when you don’t feel like eating meat or anything heavy and it’s a nice update to a regular Caesar that I usually make for dinner during summertime. I also bought these beautiful portobello mushroom caps at farmer’s market this weekend, so how could I not make this salad? I also made a food discovery…anchovy paste which was a really pleasant surprise and added a nice touch to the dressing. I did not use semolina rolls, rosemary and the 2nd clove of garlic but the rest is pretty much Rachel Ray’s recipe. Hope you enjoy this recipe as much as I did.

Ingredients: 8 portobello mushroom caps, 1 tablespoon grill seasoning, 1 lemon, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons anchovy paste , romaine salad, 1 cup grated Parmigiano, 1 clove of garlic, bread crusts (I used 6 pieces of white bread), 1/3 cup olive oil and extra for drizzling

Preheat the oven to 350. Begin by cutting the crusts into cubes. While Rachel Ray used semolina bread, I just used the crusts of Wonder Bread. Drizzle olive oil over and throw in the oven for 5 minutes or until the bread turns golden and crispy.

Heat the grill. Drizzle the portobello caps with olive oil and sprinkle with grill seasoning on both sides. Grill each side for 3-5 minutes or until the mushrooms become tender and start releasing juices.

While the mushrooms are grilling, start making the dressing. Rub the garlic on the bottom of the bowl. Squeeze the lemon juice and add Dijon mustard, Worcestershire sauce, hot sauce and anchovy paste.

Whisk in the olive oil.

Roughly chop the romaine lettuce and add to the bowl. Add the croutons.

Mix the salad and crouton with the dressing. Julienne the mushrooms caps and add on top of the salad. Sprinkle with cheese. Enjoy hopefully on a patio or a balcony with a glass of sangria.

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Filed under Salad, Vegetarian

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