I always want something different.
Imagine when I stroll through Food Lion and other markets and ask the butchers, "Do you have a new protein you're offering? Some new animal? I'm tired of the Same Old Same Old." They look at me oddly and possibly think I should be under observation.
Today, the role of Meat is being played by Portabella.
The role of Crouton is being played by Parmesan Crisp.
Rosie's Portabella Salad
1 portabella mushroom, gilled and stemmed
2 TB pancetta
1 Parmesan crisp
mixed baby greens
cucumber, tiny dice
chopped red onion
Clementine, peeled, divided, and pithy fibrous stuff removed
Sauté the mushroom and pancetta.
For Parmesan crisps, use about 1/4 grated Parmesan cheese for each crisp. You'll want a bunch of these. Great for snacking on. You want a medium to coarse grate, not a fine grate. Lightly press the Parmesan into thin rounds on parchment paper. Bake at 375° 7-8 minutes. Watch carefully! Like toasting nuts, baking cheese can go South in a Second!.
Rosie Tip: If you want Parmesan cups, immediately remove from baking sheet and drape over small inverted cup. I was too lazy to do this.
Make the salad:
Mix greens, cucumber, onion, and clementine slices.
Outer Banks Olive Oil Company, Mile Post 6 in Kill Devil Hills.
Mix and Match!
Toss with vinaigrette:
1/8 cup lemongrass mint white balsamic vinegar
1/4 cup blood orange olive oil
pinch kosher salt
freshly ground pepper
Whisk olive oil into vinegar. Mix in freshly ground pepper to taste.
Place a mushroom and top with a Parmesan crisp. Add salad. Serve.
Toss salad with dressing.