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Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad


Rub a wooden salad bowl with a cut garlic clove. Make a big beautiful salad with as many kinds of fresh greens as you can, including spinach, romaine, curly endive, etc. (gently tear greens into bite-sized pieces). Include chopped and whole herbs like parsley, tarragon, chives, basil and/or thyme; some toasted nuts such as walnuts, pine nuts or sliced almonds and some edible flowers such as nasturtiums. Toss with Hot Mustard Vinaigrette (below) just before serving.

Brush Portobello Mushrooms with a mixture of half Oli+Ve Traditional Balsamic and half your favorite Oli+Ve EVOO. Grill them over hot coals until tender then give them a good grind of fresh pepper. Cut the mushrooms into thick slices, bring out the salad bowl, lay hot mushrooms over greens and serve.

Hot Mustard Vinaigrette

  • 3 slices bacon
  • 1 T minced shallot
  • 2 T brown sugar
  • 1 T Dijon mustard
  • 1/4 c. Oli+Ve Traditional Balsamic
  • 1/2 c. your favorite Oli+Ve EVOO

Fry bacon until crisp and remove from pan. Pour off all but 1T fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.