Dressing:
1/4 cup, plus 2 tablespoons, olive oil
1/4 cup red wine vinegar
1 (2-inch) sprig fresh rosemary
1/4 teaspoon (preferably kosher) salt
Freshly ground black pepper, to taste
Salad:
4 large portobello mushrooms, stems removed, caps rinsed and sliced
2 cups trimmed and diagonally sliced green beans
To prepare dressing:
Combine all the dressing ingredients in a small saucepan. Simmer
over low heat for 3 to 4 minutes.
To
prepare salad:
Transfer dressing to a large skillet over low heat. Add the mushrooms
and toss gently to coat with the dressing. Cover the pan and cook
over medium heat for 10 minutes, or until the mushrooms have begun
to soften. Remove from the heat, cover, and set aside. |
