This is my favorite salad, ever. We had this deliciousness on the back patio at Brava Terrace one night, and everyone at the table was moved by it. The mushrooms are just fantastic. Broiling them with peanut oil really seals in the juices and makes for a meaty-fun mess.
I use a lot less oil in the dressing than they suggest, and if I can't get/don't have the fresh herbs, it still tastes just great over plain spinach.
Portobello Mushroom Salad
Brava Terrace, St. Helena, CA
4 garlic cloves
2 tablespoons unsalted butter
1/2 cup walnut oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons Sherry vinegar
4 Portobello mushroom caps (about 1/2 pound)
2 tablespoons peanut oil
2 cups firmly packed spinach, washed thoroughly,
spun dry, and cut into thin strips
1 large shallot, chopped fine
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh dill
1/2 cup firmly packed fresh basil, thin strips
Prepare grill or preheat broiler.
In skillet cook garlic in butter over moderate heat, turning, until
garlic is golden brown.
In blender blend garlic mixture, walnut oil, vinegars and salt and pepper
Scrape gills off mushroom caps and brush both sides with peanut oil.
On a grill or in shallow pan under broiler grill or broil the mushrooms
about 4 inches from heat 3 minutes on each side, or until tender.
In a bowl toss together spinach, shallot, and garlic mixture.
Divide spinach mixture among plates and top with mushroom caps.
Sprinkle caps with fresh herbs. Serves 4.