When autumn arrives,
green salads tend to be more assertive. This one, composed of roasted vegetables
and a boldly flavored vinaigrette, is just right before the pasta main course.
Use other vegetables, if you prefer, such as roasted beets, eggplant or potatoes.
Ingredients:
VINAIGRETTE :
- 1 tablespoon Dijon mustard
- 1/4 cup sherry wine vinegar
- Salt and freshly ground black pepper, to taste
- Pinch of dried tarragon
- 3/4 cup extra-virgin olive oil
SALAD :
- 8 large portobello mushrooms, cut into 1/4-inch-wide
slices
- 4 tablespoons olive oil
- 4 red onions, peeled, halved and cut into 1/4-inch-wide
slices
- Salt and freshly ground black pepper
- 6 cups torn salad greens, such as mesclun mix, red leaf
lettuce, Boston lettuce,
- Bibb lettuce or green leaf lettuce (see Note)
- Shaved Parmesan or pecorino cheese, for garnish
Method:
1. To prepare the vinaigrette, combine the mustard and vinegar in
a small bowl and whisk well. Season to taste with salt, pepper and tarragon
and whisk again. Slowly add the olive oil, pouring it in a steady stream
while whisking constantly to emulsify the vinaigrette. Taste and correct
the seasoning, if necessary. Set aside until ready to use.
2. Preheat the oven to 350F.
3. To prepare the salad, place the mushrooms in a shallow baking
dish lined with aluminum foil, sprinkle with 2 tablespoons of the oil
and season to taste with salt and pepper. Toss gently.
4. Spread the onions in another foil-lined baking dish, sprinkle
with the remaining 2 tablespoons of oil and season to taste with salt
and pepper. Toss gently.
5. Roast the mushrooms and onions for about 1 hour, until very
tender. Stir them a few times during roasting. Set aside to cool.
6. To serve, put the greens in a large bowl and toss with about
2 tablespoons of the vinaigrette and then arrange on 6 salad plates.
7. Put the mushrooms in the bowl and toss with about 2 more tablespoons
of the vinaigrette. Spoon these over the greens. Put the onions in the
bowl and toss with about 1 tablespoon of the vinaigrette. Spoon these
over the mushrooms. Top each salad with the shaved cheese and season
with freshly ground pepper. Serve immediately.
Note : Use the freshest salad greens
available. Many supermarkets and green grocers sell mesclun mix, a mixture
of specialty lettuces, which adds lovely flavor, texture and color to any
salad. Mix it with other soft, buttery greens.
Serves: 6
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
