*pictures added 9/11/09
As I was eating my lunch with some friends the topic of summer veggies came up.
I started to describe one of my husband's favorite summer meals last year....I called it Stacked Salad. It all started with an abundance of vegetables....doesn't it always?
Summer Stacked Salad
1 C mixed salad per person
1 Portobello Mushroom Cap per person
1-2 Large Beefsteak style Tomatoes ( Cut so that each person gets a 1/2 to 3/4 inch Slice)
1-2 Large Vidalia Onions ( Cut so that each person gets a 1/2 inch Slice)
1/4-1/2 cup grated mozzerella per person
Olive Oil
Balsamic Vinegar
Salt Pepper & Garlic Powder (or grill seasoning)
Chopped fresh parsley, thyme & oregano
Heat up a large skillet- cast iron if you have it.
As the pan is heating prepare your plates...
Put a cup of whatever salad greens or salad mix you are using on each person's plate.
Coat the bottom of the pan with olive oil and put in one mushroom cap and one onion slice per person starting the mushroom open side down. Sprinkle with salt/pepper/garlic powder or grill seasoning.
(My skillet lets me cook this for 2 people at a time.)
Let these cook for a few minutes then turn the mushrooms over. Drizzle a little more olive oil and balsamic vinegar, and seasoning and let them cook.
Give the onions a couple extra minutes then turn and season them.
Remove the Mushroom caps when they are starting to soften.
Place one on each plate on top of the greens, open side up.
Sprinkle 1/4- 1/2 cup grated mozzerella on top of the mushroom.
When the onions start to caramelize, place one tomato slice per person in the pan with the onions
and turn off the heat. Turn the tomato over so that it is evenly warm
Remove the Onion slices and place on top of the mozzerella on each mushroom add the tomato and a bit more cheese and the chopped herbs.
Drizzle with Olive Oil and Balsamic or good quality red wine vinegar.
We use Eden red wine vinegar and it has a phenominal taste! I prefer it to balsamic vinegar for salads.
Serve and savor! Who needs meat?!
I started to describe one of my husband's favorite summer meals last year....I called it Stacked Salad. It all started with an abundance of vegetables....doesn't it always?
Summer Stacked Salad
1 C mixed salad per person
1 Portobello Mushroom Cap per person
1-2 Large Beefsteak style Tomatoes ( Cut so that each person gets a 1/2 to 3/4 inch Slice)
1-2 Large Vidalia Onions ( Cut so that each person gets a 1/2 inch Slice)
1/4-1/2 cup grated mozzerella per person
Olive Oil
Balsamic Vinegar
Salt Pepper & Garlic Powder (or grill seasoning)
Chopped fresh parsley, thyme & oregano
Heat up a large skillet- cast iron if you have it.
As the pan is heating prepare your plates...
Put a cup of whatever salad greens or salad mix you are using on each person's plate.
Coat the bottom of the pan with olive oil and put in one mushroom cap and one onion slice per person starting the mushroom open side down. Sprinkle with salt/pepper/garlic powder or grill seasoning.
(My skillet lets me cook this for 2 people at a time.)
Let these cook for a few minutes then turn the mushrooms over. Drizzle a little more olive oil and balsamic vinegar, and seasoning and let them cook.
Give the onions a couple extra minutes then turn and season them.
Remove the Mushroom caps when they are starting to soften.
Place one on each plate on top of the greens, open side up.
Sprinkle 1/4- 1/2 cup grated mozzerella on top of the mushroom.
When the onions start to caramelize, place one tomato slice per person in the pan with the onions
and turn off the heat. Turn the tomato over so that it is evenly warm
Remove the Onion slices and place on top of the mozzerella on each mushroom add the tomato and a bit more cheese and the chopped herbs.
Drizzle with Olive Oil and Balsamic or good quality red wine vinegar.
We use Eden red wine vinegar and it has a phenominal taste! I prefer it to balsamic vinegar for salads.
Serve and savor! Who needs meat?!
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