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Roasted Portobello mushroom salad

Prep:

Cook:

Serves:

Photo: Antonis Achilleous
Photo: Antonis Achilleous

    You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette in advance. Bring the salad to room temperature and dress it just before serving.
    Serves 6

    Ingredients
    6 garlic cloves
    60ml extra-virgin olive oil
    ½ tsp kosher (coarse) salt
    3 large portobello mushrooms, stemmed, wiped with damp kitchen paper

    For the vinaigrette:
    60ml freshly squeezed
    lemon juice
    30ml soy sauce
    2 garlic cloves, finely chopped
    ½ tsp kosher salt
    2 tbsp sugar
    3 drops hot chilli oil
    180ml grapeseed or rapeseed oil
    350g mesclun or other
    mixed salad leaves
    140g goat’s cheese,
    crumbled

    Method

    Preheat the oven to 200°C. Cover a baking tray with foil.

    In a small food processor, combine the garlic, olive oil and salt, and process until roughly pureed. Alternatively, chop the garlic and combine in a small bowl with the olive oil and salt, and whisk to blend.

    Brush both sides of the mushroom caps with the mixture and transfer to the baking tray. Bake the mushrooms until golden and most of their liquid has evaporated, turning once, about 35 minutes.

    Cool to room temperature and slice 1 cm thick. Set aside.

    To make the vinaigrette, place all of the ingredients except the oil in a blender and blend. With the motor still running, drizzle in the oil until the mixture has thickened. Alternatively, place the ingredients in a large measuring jug and use a hand blender. Adjust the seasoning.

    Place the greens in a large bowl, drizzle with 80ml of the vinaigrette, and toss until the leaves are evenly coated. If the salad seems dry, add more vinaigrette and toss again.

    Divide the greens among 6 serving plates. Surround one side with portobello slices and add crumbled goat’s cheese on the other.

    Method
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