Spinach, Fennel and Portobello Salad

Name: Spinach, Fennel and Portobello Salad
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 8-ounce piece Parmesan cheese; 1 small clove garlic, minced; 2 tablespoons quality balsamic vinegar; 2 teaspoons salt; Freshly ground black pepper; 3/4 cup extra-virgin olive oil; 4 medium (5-inch) portobello mushrooms, stems removed; 1 medium bulb fennel, green top removed; 3/4 pound young, tender spinach leaves, washed and stems removed

Recipe from Union Square Cafe

Adapted by Molly O'Neill

Total Time: 35 minutes
Rating: 5(7)
Comments: Read comments

Featured in: FOOD; Portobello Roe

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Ingredients

Yield:4 servings

18-ounce piece Parmesan cheese
1small clove garlic, minced
2tablespoons quality balsamic vinegar
2teaspoons salt
Freshly ground black pepper
¾cup extra-virgin olive oil
4medium (5-inch) portobello mushrooms, stems removed
1medium bulb fennel, green top removed
¾pound young, tender spinach leaves, washed and stems removed

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal ⅔ cup.
Step 2
To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
Step 3
Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
Step 4
Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.