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Recipes

Portobello Mushroom Salad with Red Wine Vinegar Dressing

From Ladle, Leaf, & Loaf: Soup, Salad, and Bread for Every Season

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.

 

In a pot, steam the beans for 5 minutes, until just tender. Plunge into cold water, drain and add to the mushrooms. Transfer the salad to a medium bowl. Cover and cool to room temperature. Toss and serve with a slotted spoon.

Yields 6 servings.

 

 

(Updated: 10/27/08 SN)


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