Monday, August 11, 2008
Portobello Salad with Mustard Vinaigrette
Before seeing The Pineapple Express on Saturday, I threw together this lunch, inspired by Veganomicon's Portabello Salad with Spicy Mustard Dressing. I had to adjust the portions in the dressing quite a bit--those PPK gals can be so heavy-handed with oil! The salad was great. Wish I could say the same for the movie, but despite James Franco being a very sexy stoner, The Pineapple Express was exquisitely bad. Can't win 'em all I s'pose.
Roasted Portabello and Artichoke Hearts over Wilted Arugula with Mustard Vinaigrette
For the vinaigrette (modified from Veganomicon):
1/8 cup sweet hot smooth mustard
1 tbsp grapeseed oil
1/8 cup red wine vinegar
1/2 tsp maple syrup
Stir ingredients. Done!
For the salad:
2 Portabello caps
3-4 artichoke hearts (I use canned)
2 handfuls arugula
3/4 cup teriyaki sauce (I used Trader Joe's Island Soyaki which has pineapple juice in it. It's so good I could drink it like a cocktail.)
Marinate the portabellos in the teriyaki sauce for at least 20 minutes. Preheat oven to 400 degrees F. Cover with aluminum foil and bake for 30 minutes. Using tongs, turn caps over and bake ten more minutes. Meanwhile, push the arugula around a pan on medium-high heat for 3-5 minutes until wilted to your liking. Slice the cooled portobellos and assemble the salad with the artichoke hearts, arugula, and dressing.