Portabella Salad With Balsamic Vinaigrette
Description
A delightful creation from Rob Feenie, renowned for his culinary excellence on Food TV Canada and the owner of the Luminiere Tasting Bar in Vancouver, this Portabella Salad With Balsamic Vinaigrette embodies the essence of fresh, seasonal ingredients. Celebrated for its vibrant flavors, this salad is an ideal dish for both spring and summer gatherings, featuring earthy portabella mushrooms paired with crisp greens and a tangy dressing.
Cook Time
10 minutes
Prep Time
20 minutes
Total Time
30 minutes
Recipe Category
Spinach
Servings
4
Ingredients
| Ingredient | Quantity |
|---|---|
| Portabella mushrooms | 4 |
| Extra virgin olive oil | 1/3 cup |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Garlic clove | 1 |
| Fresh thyme | 8 sprigs |
| Spinach | 2 cups |
| Arugula | 5 cups |
| Prosciutto | 1/2 cup |
| Parmesan cheese | 2 tbsp |
| Dijon mustard | 1 1/2 tsp |
| Extra virgin olive oil | 1/4 cup |
| Salt | 1/4 tsp |
| White pepper | 1/4 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Total Fat | 36.1 g |
| Saturated Fat | 6.7 g |
| Cholesterol | 11 mg |
| Sodium | 792.9 mg |
| Carbohydrates | 11.8 g |
| Dietary Fiber | 5 g |
| Sugars | 4.2 g |
| Protein | 11.6 g |
Instructions
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Prepare the Mushrooms: Begin by cutting the stems off the portabella mushrooms, setting them aside for another use, such as soup, or discarding them if you prefer. Carefully scrape out the gills from the mushroom caps using a spoon, discarding them afterward. Brush the tops of the mushroom caps with a little extra virgin olive oil.
-
Season the Mushrooms: In a small roasting pan, brush the bottom with some of the olive oil, sprinkling half of the salt evenly over the surface. Place the mushroom caps in the pan, drizzle with the remaining olive oil, and sprinkle the remaining salt and freshly cracked pepper on top. Add 2 or 3 slices of garlic and 2 sprigs of fresh thyme onto each mushroom cap.
-
Roast the Mushrooms: Preheat your oven to 450°F (230°C) and roast the mushrooms for about 10 minutes, or until they are tender and fragrant. Once done, allow them to cool slightly before discarding the garlic and thyme.
-
Make the Vinaigrette: In a bowl, whisk together the balsamic vinegar and Dijon mustard until combined. Gradually drizzle in the remaining olive oil while continuously whisking to emulsify the mixture. Season with salt and white pepper to taste. This vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days.
-
Assemble the Salad: In a large mixing bowl, toss together the spinach and arugula with the balsamic vinaigrette until well-coated. Divide the dressed greens evenly among four dinner plates, topping each with the roasted portabella mushrooms, slices of prosciutto, and a sprinkle of grated Parmesan cheese.
-
Serve: Enjoy this fresh, vibrant salad as a light lunch or as a delightful starter at your next gathering.
This Portabella Salad With Balsamic Vinaigrette not only captures the flavors of the season but also offers a satisfying and nutritious meal, perfect for any occasion!
