Grilled Crimini and Spinach Salad with Fresh Goat Cheese
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“The local Crimini Mushrooms used in this manner are a great flavor enhancement to many recipes and salads. Browning them is difficult, but the resulting flavor is outstanding. The Criminis marinate in their own juices after cooling, and will impart this great flavor onto any other vegetable stored with them, such as the spinach in this recipe. The vegetable mixture can be held for up to 3 days in a cooler.”
Ingredients
3 pounds Bulich Farms Crimini Mushrooms
2 pounds New York Fresh Baby Spinach
8 oz XVOO
4 oz White Balsamic Vinegar
Salt and Pepper
3 each NYS Red Peppers
3 each NYS Yellow Peppers
2 logs 10 oz Goat Cheese Logs
Instructions
Trim the bottoms of the Criminis just a little. Wash the mushrooms, keeping them whole, and put on some paper towels to dry very well. Wash the spinach very well, and layout in a large bowl.
Wash the peppers, keeping them whole. Either place in a very hot oven, over charcoals, on a very hot flattop, or hold with tongs in direct flame.
Burn them evenly black on all sides, and place pretty quickly in brown paper bags to cool. When cool, remove the burnt skin, trim the ends off, and take the seeds out of the peppers, and refrigerate.
In a very hot pan, with a little olive oil, brown the Criminis on all sides. They will not brown easily, but it is important to try to get them as brown as possible. Salt very lightly, and put aside in a large bowl to cool.
Mix the rest of the Olive oil, and Vinegar, adding a little salt and pepper. Cut the roasted peppers into strips, and add to the dressing.
When all the vegetables are cool, place the spinach neatly on the bottom of a glass or stainless steel dish. Cover with the Criminis, some peppers, and some dressing. Allow to sit like this for at least 4 hours before serving as a salad, side dish, or garnish. It may be held up to 4 days in the cooler, covered.
For a large lunch salad, garnish with goat cheese slices, or crumbles, or with New York Feta cheese.
Yield
12 large salads
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