Grilled Portobello and Bosc Pear Salad

Name: Grilled Portobello and Bosc Pear Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar, preferably aged; 3 larges Bosc pears--peeled, halved, cored and cut lengthwise into thin wedges; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 118 milliliters pure olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese; 8 larges Portobello mushrooms, stems discarded; 1 liters bite-size pieces of romaine lettuce; 10 servings Salt and freshly ground pepper; 1 teaspoon chopped thyme

Grilled Portobello and Bosc Pear Salad might be just the side dish you are searching for. This gluten free and primal recipe serves 10. One serving contains 194 calories, 4g of protein, and 15g of fat. It is perfect for The Fourth Of July. Head to the store and pick up bite-size pieces of romaine lettuce, lemon juice, parmigiano-reggiano cheese, and a few other things to make it today.

Instructions

Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side.

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Salt And Pepper

Olive Oil

Mushrooms

Equipment you will use

Grill Pan

Grill

Transfer the mushrooms to a large rimmed baking sheet, gills up.

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Mushrooms

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Baking Sheet

Preheat the oven to 40

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Oven

In a small bowl, combine the balsamic vinegar and garlic.

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Balsamic Vinegar

Garlic

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Bowl

Brush the mixture over the mushroom gills. Roast the mushrooms for about 5 minutes, or until hot. Slice the mushrooms 1/2 inch thick.

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Mushrooms

In a small bowl, whisk the extra-virgin olive oil with the lemon juice and thyme. Season with salt and pepper. Toss the pear wedges with 1 tablespoon of the dressing. In a large salad bowl, toss the romaine with the remaining dressing.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice