Sam Choy's Portabella Mushroom Salad

By ShazInNV

Ingredients

• 1 large red bell (sweet) pepper
• Tomato Dressing (below)
• 4 large portobello mushrooms, each about 6 inches in diameter), stems discarded
• olive oil
• salt and freshly ground black pepper to taste
• 1 bunch arugula, torn into bite-sized pieces (about 2 cups)
• 1/2 head lollo rossa (red curly) or other preferred lettuce, torn into bite-sized pieces
• Garnish with grated cheese of your choice

Preparation

Step 1

Roast the bell pepper directly on a gas flame or as close under a broiler as possible, turning frequently until charred all over. Put immediately into a plastic bag to steam for 5 minutes. Slip the skin off and use a small sharp knife to remove thestem, seeds, and ribs. If desired, rinse and pat dry. Slice into thin strips.

Prepare the tomato dressing and set aside.

Arrange the mushrooms on a baking sheet; brush all over with oil and season with salt and pepper. Broil, gill sides down, for 2 minutes or until tender and toasty brown on top. Cut into large chunks; keep warm.

In a large bowl, toss the arugula and lettuce with tomato dressing. Mound the dressed greens on 4 large plates. Scatter pepper strips and mushrooms chunks over the top. Sprinkle with cheese.

Tomato Dressing (makes 1 to 1-1/2 cups)

1/2 pound plum tomatoes, blanched, peeled, and seeded (Roma tomatoes)
1 clove fresh garlic, minced
1 1/2 Tablespoons freshly squeezed orange juice
1 1/2 teaspoons rice vinegar
1 teaspoon soy sauce
1 Tablespoons chopped fresh mint

Use food processor or blender to puree the tomatoes and garlic; pour
the puree into a small bowl. Stir in the remaining ingredients.