Ingredients Jump to Instructions ↓

  1. 1 Baking potato - scrubbed Olive oil - for brushing potato

  2. 2 tablespoons 30ml Red wine vinegar

  3. 1 teaspoon 5ml Dijon mustard Salt - to taste Freshly-ground black pepper - to taste

  4. 6 tablespoons 90ml Extra-virgin olive oil

  5. 1 tablespoon 15ml Chopped fresh herbs (such as thyme, rosemary, chives, etc.)

  6. 1 teaspoon 5ml Minced garlic

  7. 4 teaspoons 20ml Portobello mushrooms - stems discarded, (medium) And the caps wiped clean

  8. 4 cups 948ml Mesclun or other lettuce - (loosely Packed)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice the potato very thin using a mandoline or other hand-held slicer. Brush a baking sheet with oil and arrange the slices in a circle, overlapping them slightly on the sheet. Brush the potato rings lightly with the oil and bake them in a preheated 375 degree oven for 10 to 15 minutes or until they are golden. Transfer them carefully to paper towels to drain and sprinkle with salt to taste. In a bowl whisk together the vinegar, mustard and salt and pepper to taste. Slowly whisk in the oil and then add the herbs and garlic. Arrange the mushrooms in one layer in a jelly roll pan and sprinkle half the dressing over them. Let them marinate for 30 minutes at room temperature. Roast the mushrooms in the preheated oven for 10 to 15 minutes or until tender. Slice thin on the bias. Toss the mesclun with the remaining dressing and mound one-fourth of the salad on each of 4 plates. Fan out the mushroom slices on top of the salad and top each plate with a potato ring. This recipe yields 4 servings.


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