So, my husband’s away all week. This means that it takes a whole lot of willpower NOT to eat sandwiches, packaged meals and bowls of cereal each night for dinner. I need quite a bit of inspiration just to turn on the stove while he’s traveling. Luckily, that’s exactly what this blog is all about — inspiration.
This week, I decided to try a really simple, light salad (with VERY little oven-time required), courtesy of the doyenne of domesticity herself, Ms. Martha Stewart. The roasted portobello salad with blue cheese is from Martha’s Food Everyday “Fresh Flavor Fast” cookbook , which is a compilation of recipes from her magazine, Everyday Food . If you haven’t picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. It’s a true favorite of mine.
This super simple dish will not disappoint. The portobello mushrooms are so meaty that they serve as a great, kosher replacement for steak. If you’re having trouble finding a kosher blue cheese, Kirkeby (Kirkeby-Cheese.dk) makes a Danablu that can found in many kosher supermarkets (I even found it in my neighborhood,in a non-Kosher market). You can also find many kosher cheeses HERE
The salad would make a great appetizer or a light meal. I had mine with a piece of French bread, which was perfect. I’m just sorry my husband missed it.
-Lucy Cohen Blatter
Make sure you dress both sides of the mushrooms with dressing and keep brushing them every five minutes as they cook.
Some people don’t care for blue cheese’s strong smell and flavor. Feel free to substitute your favorite kosher cheese to accompany these meaty portobellos and crunchy, slightly bitter endive.
The final product: A satisfying, but light vegetarian appetizer or meal.
Here’s the recipe, which serves four, with my tweaks and notes (in italics):
Roasted Portobello Mushroom and Blue Cheese Salad*
- About 3 tablespoons kosher red-wine vinegar (I didn’t have any on hand, so I substituted balsamic. Not a problem at all)
- 1 tablespoon kosher Dijon mustard
- Salt and pepper
- 2/3 cup olive oil
- 4 portobello mushroom tops only (to clean, pat the tops with a wet paper towel)
- 2 or 3 medium heads endive (great for crunch, but I’d say three, as the original recipe calls for, is a bit excessive)
- 8 ounces mesclun or mixed salad greens, (about 10 cups)
- 1 small red onion, halved and thinly sliced
- 4 ounces blue cheese (cholov yisrael, kosher)
- Preheat oven to 450. Whisk together vinegar, mustard, heavy pinch of salt and heavy pinch of pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the salad later.
- Place mushrooms, stem side up, on a baking sheet (or tin foil– less cleanup!). Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
- Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
*From Everyday Food’s “Fresh Flavor Fast”