Salad of Warm Tarragon Garlic Roasted Portobellos over Arugula, Radicchio , Sautéed Ramps, Cherry Tomatoes, Red onions and Goat Cheese
Thursday, May 23, 2013
I am really glad that summery weather is finally upon us which allows me to go back to eating one meal salads for dinner. To me, salad should be enjoyable—full of color and delicious ingredients and this one definitely fits the bill.
And of course, the beauty of a salad is that there is so much flexibility in what you put in or leave out based on your taste.
2 large or 4 small Portobello mushroom caps
2-3 cloves of garlic sliced thin
2 tablespoons of butter
2 tablespoons fresh tarragon leaves (thyme would work as well)
Salt to taste
1) Preheat oven to 400. I used my Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ , if you don’t have one, regular oven is fine of course.
2) Wash and dry mushrooms. Cut them up into 2-2 ½ inch chucks.
3) Add to a baking dish. I use this one by Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry
4) Scatter butter cup up into small pieces, garlic and tarragon over the mushrooms. Cover with foil. Bake for 10-15 minutes.
5) Remove foil and bake another 20-30 minutes until mushrooms are tender, mixing occasionally and adding butter if needed.
6) The mushrooms will release a lot of liquid as they cook. I incorporated some of the liquid into the salad dressing, first allowing it to cool off.
SALAD (add/substitute as you see fit)
4 cups of arugula
¼ red onion sliced thin
½ hear of small radicchio sliced thin
6-8 tablespoons of goat cheese
1 cup cherry tomatoes
1 bunch ramp leaves (optional but adds a nice touch)
If using ramps leaves, you will need 1 tablespoon of butter or oil
1) Wash and dry arugula. Add radicchio, onions and tomatoes.
2) If you are including ramps leaves, wash and dry them.
3) Roughly chop and sauté in a skillet (I use this one by Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry in a little butter about 5-7 minutes.
4) Add a pinch of salt. I allowed it to cool and did not dress it with dressing, just threw on top along with goat cheese and cooked mushrooms.
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3-4 tablespoons of slightly cooled mushroom liquid that resulted from the baking of mushrooms (optional)
1) Wisk together. Toss with arugula, radicchio, onions and tomatoes. Top with ramps if using, goat cheese divided into small chunks and mushrooms.
Enjoy! This was a great dinner for my crew—filling and light at the same time.