One of the best things about summer, is salad is a legitimate meal. Save the soups and stews for the fall, everything you need for dinner can be enjoyed right out of the CSA box. Any of the varieties of lettuce grown on our farm will be great in this salad, and if you like bitter greens try escarole as the base of this salad. Portobello mushrooms are great just lightly seasoned. Marinate the mushrooms for just about 15 minutes before cooking. While the mushrooms are marinating, get the rest of the ingredients ready.
Grill the mushrooms and onions, the mushrooms will probably be about 3 – 4 minutes per side and the onions could take less. When the mushrooms are done let hem cool a little before slicing.
Whisk the dressing ingredients together, and toss with the lettuce. Transfer the lettuce to a large platter or individual serving plates. Top the lettuce with the sliced mushrooms, onions, blue cheese, and carrots.
Strip Steak Salad (serves 4)
1 head of lettuce
1 carrot, shaved with a vegetable peeler
2 spring onions or 1 large onion, cut into thick slices
1 large tomato (optional)
6 oz blue cheese
2 large portobello mushrooms
2 tablespoons tamari or shoyu soy sauce
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
2 -3 grinds black pepper
Grill mushrooms and onions. Fifteen minutes before eating, toss mushrooms with tamari. While mushrooms are marinating wash and dry lettuce, tear into bite-size pieces.
Heat a grill or cast iron skillet to very high heat. Grill mushrooms 3-4 minutes per side. Grill onions 1 – 2 minutes per side until softened and charred. Let mushrooms cool a little before slicing. While the mushrooms are cooling whisk together the dressing ingredients.
Toss lettuce with dressing. Slice mushrooms. Transfer lettuce to a platter or individual plates. Top salad with onions, carrots, and blue cheese. Place tomatoes around salad.
Omit the cheese for a paleo dish.