Click the play button on the video window to the right to see the show segmentServes 4
Ingredients:4 Portabello Mushrooms, cleaned
2 Cups Olive Oil, divided
2 ½ Cups Balsamic Vinegar, plus 1/3 cup divided
4 Roma tomatoes, seeded and diced
6 Cups mixed Greens
Preparation:Prepare the grill.
Brush the mushrooms with a little olive oil and season with salt and pepper.
Grill the mushroom until done.
In a shallow bowl combine 1 cup of oil and 1/3 cup of balsamic vinegar.
Place mushrooms in the viniagrette to marinate.
In a sauce pan over medium high heat, reduce the 2 ½ cups of balsamic vinegar to a glace. Cool.
To present the salad:
Pile 1 ½ Cups of green toward the center top of the plate (12 o'clock position) place the diced tomatoes to either side (9 and 3 o'clock position). And place the mushroom slightly offsetting the greens. The mushroom can be left whole or cut in half, or slice thin and fanned offsetting the greens.
Recipe courtesy: Chef Christopher Gross,
Crush Lounge
