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Chopped Salad with Roasted Mushrooms
Ingredients:
1 Head Romaine Lettuce
1 Large Bunch Arugula
3/4 Lb Ripe Cherry Tomatoes, stemmed and quartered
1 Large Yellow Bell Pepper, seeded and diced
2 Small Avocados, peeled and diced
2/3 Cup Kalamata Olives, pitted and quartered
1/2 Cup Red Onion, minced
2 Large Portobello Mushrooms, stemmed
8 Tbsp Extra Virgin Olive Oil
1 Tbsp Red Wine Vinegar
1 Tbsp Balsamic Vinegar
1 Tsp Dijon Mustard
Kosher salt and Ground Black Pepper, to taste
Instructions:
Roughly chop the romaine lettuce. Remove stems from arugula and chop. Combine lettuce, arugula, tomatoes, pepper, avocados, onions, and olives in a large bowl. In a separate bowl, combine together oil, both vinegars, mustard, salt, and pepper. Whisk briskly until emulsion forms. Add to salad and toss well. Coat mushrooms in one tablespoon of oil and grill both sides. Cut into slices and add to the top of the salad while still warm. Serve with Don Ernesto Clarinet for a terrific second course!
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