Here is the recipe I promised you from Susie Fishbein’s new book, Kosher by Design Lightens Up, which I reviewed last week. Just click on Reviews on the left margin and the text will appear. I made this last weekend with a few changes and it was delicious! I did not have Belgian endive, so I omitted that, but added scallions as an alternative, not a substitute. I also used rice vinegar because balsamic is too strong for me. I had baby portobellas from my CSA (Community Supported Agriculture), which I used, and I added some of the fresh herbs from my garden.
Below is the photo from the book and the recipe as it is printed on p. 116. Thanks, Susie!
Susie’s Notes: Portobella mushrooms are meaty and filling. Grilling them really enhances their flavor. Although mushrooms may not be the first vegetable that comes to mind when you think of great sources of vitamins and minerals, you’d be surprised to know that mushrooms are among the richest sources of selenium, a mineral that helps to protect cells from damage and helps top boost the immune system.
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
nonstick cooking spray
4 large portobella mushroom caps
1 pound asparagus, stem ends removed
water as needed
1 small Belgian endive
1/3 cup chopped, sun-dried tomatoes
1/3 cup loosely packed shredded basil
3 tablespoons pine nuts
1/2 medium head romaine lettuce, cut into 1-inch pieces
fine sea salt to taste
freshly ground black pepper to taste
In a medium, whisk together the vinegar, olive oil, and honey. Set aside.
With a damp paper towel, wipe any dirt from the portobello caps. Use a melon baller to scoop out and discard the gills. Heat grill pan, saute pan, or outdoor grill over medium-high heat. Lightly grease the pan with nonstick cooking spray and grill the portobella caps, flipping them twice and cooking each time about 3-4 minutes per side, or until there are tender and juicy. Immediately dice into 1-inch cubes, toss with the dressing, and season with salt and pepper. If juices seeped out on the plate, add them to the bowl. Let rest 10 minutes.
Place the asparagus into a skillet and add water to come halfway up the asparagus. Heat over medium heat and steam until the asparagus is bright green and slightly tender, about 3 minutes. Drain, chop into 2-inch pieces, and set aside.
Meanwhile, slice the Belgian endive in half, then into 1/4-inch-thick half-moons. Add the endive to the mushrooms, along with the asparagus, tomatoes, basil, pine nuts, and romaine. Toss gently to coat everything with the dressing. Season to taste.
Serve warm or chilled, omit the romaine until ready to serve.
Makes 6 servings.
P.S. I had about 1 1/2 cups leftover when I made this dish, so the next day I tossed it over angel hair pasta, and now have a new recipe for pasta.