Baked Portobello Mushroom Salad With Muscovado Balsamic Dressing

Difficulty: Easy             Yield: 6 Servings

Ingredients

For The Salad

• 6 Portobello Mushrooms
• 6 Tablespoons Balsamic
• 6 Tablespoons Vegetable Oil
• Six ¾ Teaspoons Kosher Salt
• 4 Cups Broccoli Florets
• 2 Cups Cherry Tomatoes {Sliced in halves}
• 2 Small White Onions {Cut in halves then thinly sliced}
• 10 oz. Spring Mix

For The Dressing

• ¼ Cup Balsamic Vinegar
• 2 Tablespoons Muscovado Sugar
• 1 Garlic Clove {Minced}
• 3 ¼ Cups Vegetable Oil
• Kosher Salt and Freshly Grounded Black Pepper to Taste

Procedure

For The Salad

Pre-heat oven at 385° F. Fill a pot with water and set it to boil.

Line a sheet pan with foil. Place the mushrooms in the sheet pan. Pour a tablespoon of balsamic vinegar and vegetable oil on each mushroom. Season each mushroom with ¼ of a teaspoon of kosher salt. Bake for 15 to 20 minutes, until the mushrooms are cooked through. Remove from oven and let it cool down. Once it has reached room temperature, cut them into stripes.

Once the water has reached boiling point, cook the broccoli florets for 3 minutes. Remove the florets from the boiling water and cool them immediately with cold water to stop the cooking process.

For The Dressing

Place the balsamic vinegar, muscovado sugar and garlic in the blender. Slowly pour the vegetable oil in a steady stream to form the dressing. Season with kosher salt and freshly ground black pepper to taste.

To Finish

In a salad bowl, mix the salad greens, broccoli, cherry tomatoes and onions. Season your salad by adding some of the dressing on the side of the bowl, not directly to the greens, then gently mix the greens and vegetables to coat with seasoning. Serve each plate with a set of mushrooms’ stripes.

NOTES

• Muscovado Sugar: type of unrefined brown sugar with a strong molasses flavor. You can substitute it with dark brown sugar.
• Dressing: you can save any leftover in the refrigerator.