Monday, February 8, 2016

Rosie Makes A Grilled Portabello Salad.

I wanted something different today.
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.
You can find these and many other fine olive oils and vinegars at the 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.

To plate:
Place a mushroom and top with a Parmesan crisp.  Add salad.  Serve.

Parmesan rounds ready for oven.

Scrape out gills and stem.

Toss salad with dressing.

And assemble.

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