Balsamic Portabella Salad With Goat Cheese

Directions

1. 1
   Position a rack 4 inches from the broiler element and heat the broiler to high. In a medium bowl, mash the anchovy fillets with a fork or a wooden spoon until they form a paste. Stir in the vinegar, shallots, mustard, marjoram, 3/4 tsp. salt, and 1/8 tsp. pepper until well blended. Slowly whisk in the oil. Wipe the mushrooms clean with a paper towel.
2. 2
   Size
3. 3
   380, Fat
4. 4
   310, Saturated Fat
5. 5
   12, Polyunsaturated Fat
6. 6
   Remove and discard the stems. Use a spoon to scrape out and discard the mushroom gills.
7. 7
   based on four servings, Calories
8. 8
   34, Fat Calories
9. 9
   7, Protein
10. 10
    3, Sodium
11. 11
    Brush the mushroom caps with 4 Tbs. of the dressing, and sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Set the caps, gill side up, on a rimmed baking sheet. Broil until the caps start to soften, 3 to 4 minutes. Flip them and continue to broil until they're well browned and tender, 3 to 4 minutes.
12. 12
    10, Monounsaturated Fat
13. 13
    Transfer the caps to a cutting board and cut into 1.4-inch slices. In a large bowl, combine the baby greens and cherry tomatoes; add 6 Tbs. of the dressing and toss well to coat. To serve, set equal portions of the greens and tomatoes on dinner plates and arrange the mushroom slices on top.
14. 14
    23, Carbohydrates
15. 15
    Drizzle each salad with about 1 Tbs. of the remaining dressing.
16. 16
    780, Cholesterol
17. 17
    Sprinkle with the crumbled goat cheese and serve. Serving Suggestions
18. 18
    20, Fiber
19. 19
    Serve with toasted slices of sourdough bread rubbed with a garlic clove and the cut side of a tomato.
20. 20
    Photo: Scott Phillips
21. 21
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