Portobello Salad
We have been serving this salad at both Gus, and Le Jolifou, for many years. It usually appears in the winter months, but it works well for a BBQ dinner. Moreover, all the components can be used in other recipes.
Ingredients
Portobello (one large per person)
Braised Dried Shallots (two per person)
Roasted Poblano (1 for every 3 people or depending on personal tastes. The math is getting harder.)
Sherry Vinaigrette
50 grams Fried Cheese (or more, depending on the size of the people you are serving)
Lots to Explain – Many things need to come together
Portobello
1. Remove stems and set aside (they can be sautéed separately if you wish)
2. Lightly salt and lightly coat with olive oil.
3. Place on grill or under a broiler. Cook until tender but firm, like a medium steak.
Note: when the portobello is first cooking, it will require more oil to prevent drying and appearing like an old shoe leather. However, once it has reached a certain internal temperature, the oil may start to release and cause flair ups on your grill. Think of the portobello as an edible sponge. So walk a balance, you will learn.
4. Remove from heat and let rest at least ten minutes before cutting.
5. Cut on bias ¼ inch thick (for those over the age of 40) or 0.635 cm (for those under 40).
Braised Shallots
1. Peel and cut the shallots in half length-wise, leaving the nib intact.
2. Place in a frying pan with ¼ cup of sherry vinegar and ¼ cup of olive oil.
3. Add some coarse salt, and some thyme or bay leaf if you wish.
4. ‘Bake’ in the oven at 375⁰F until the shallots become soft. Remove and place on a burner on medium-high.
5. Remove lid and cook until liquid has reduced and a caramelized colour has formed.
6. Place to the side.
Braised shallots are great for several recipes. Toss them with roasted potatoes or chopped up in an omelette, etc. So do not be afraid to make a lot and keep them in the fridge. They will last a couple of weeks, as they are kind of pickled.
Roasted Poblano
Beyond being delicious, Poblanos are Mexico’s most popular chillies. They can be roasted on a BBQ grill, or in a cast iron pan in the oven.
1. Lightly oil and salt.
2. Cook at 425⁰F until the poblano is soft and begins to collapse a bit – the skin will have blistered. Put to one side and let cool. Remove skin and seeds. Cut into finger-width strips.
Sherry Vinaigrette
¼ cup Sherry vinegar
¼ cup olive oil
¼ cup canola oil
Tablespoon of minced dry shallots (optional).
Fried Cheese
If you use a firm cheese, like Oaxaca or a Halloumi, they can be fried direct in a non-stick pan: Slice the cheese approx. ¾ inch thick, place in the medium-high heat, wait until it begins to golden around the edges, then turn and place a hot oven (400 degrees, etc..) for 3 minutes. During this time, you can assemble the other ingredients in a bowl (assembly explained below), or take a moment to be mindful, meditate, stare (but no yoga). The cheese will be ‘a point’ when it puffs a little. Do not over cook, or else it will release all it fats and become harder.
If you choose a fresh cheese, like a Spanish variety or Tuma, they canned be breaded (standard method) and fried, simply crumbled on top. Feta is a little too salty.
Or just shave Parmigiana Reggiano (best and most versatile of cheese, think about it).
Assembly
Place the portobellos, shallots, and poblanos in a pan and place in a hot oven for 3-5 minutes. After they are warm, toss them into a salad bowl and add the vinaigrette, quickly mix. Then add the arugula and a pinch of salt and toss again. Note: we add the arugula at the very end to avoid a premature death of the greens (wilting).
Top with cheese.
It sounds like a lot of work. But all the components can be prepared a day ahead, and simply put together when serving.