Title: Grilled Portobello Mushroom Salad
Categories: Essnce06
Yield: 4 servings

4 lg Portobello mushrooms
2 tb Olive oil
Bayou Blast; see * Note
1 1/2 c Extra-virgin olive oil
1/2 c Balsamic vinegar
2 ts Minced garlic
2/3 c Small-diced grilled eggplant
1/2 c Chopped Calamata olives
2 tb Finely-chopped basil
Salt; to taste
Freshly-ground black pepper;
-to taste
8 c Fresh spinach; stemmed,
-cleaned
1 c Chicory Farms feta cheese
4 Italian Roma tomatoes; split
-in half,
And roasted
1 Ten-inch round of grilled
-flat bread
1 tb Chopped parsley

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat the grill. Season the Portobello mushrooms with the olive oil and
Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each
side. Remove from the grill and slice on the bias. In a mixing bowl, whisk
the extra-virgin olive oil and balsamic vinegar together. Add the garlic,
eggplant, olives, and basil. Season with salt and pepper. Toss the spinach
with the dressing. Season with salt and pepper if needed. Mound the greens
in the center of the platter. Lay the mushroom slices across the top of the
greens. Crumble the Feta cheese over the mushrooms. Garnish with the
roasted tomatoes, flatbread and parsley. This recipe yields 4 main-coarse
servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-04-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.