Portobello with
Tuscan Bean Salad and Celery Juice – Print This Recipe
Servings: 10
Tuscan Bean Salad
- 4
oz/115 g dried white beans
- 5
oz/140 g small-dice carrot
- 3
oz/85 g small-dice celery
- 1 1/2
oz/45 g small-dice red pepper
- 1 1/2
oz/45 g small-dice yellow pepper
- 1 1/2
oz/45 g small-dice scallion
- 1
cup/240 mL Champagne Vinaigrette (recipe
follows)
- 2
tbsp/30 mL chopped chives
- 2
tbsp/30 mL chopped parsley
- 1
tsp/5 mL kosher salt
- 1/2 tsp/2.5 mL ground black pepper
- 10
large portobello mushrooms caps, trimmed
- 1
tbsp/15 mL olive oil
- 1 1/4
cups/300 mL celery juice
- 2
oz/55 g radicchio chiffonade
- 2
tbsp/30 mL chopped cilantro
- To
prepare the bean salad, soak the beans until tender. Combine with the
remaining salad ingredients. Marinate at room temperature for 2 hours.
- Place
the mushrooms on a baking sheet and brush with the oil. Cover with foil
and bake in a 350°F/175°C oven until tender, 15 to 20 minutes. Remove from
the oven and grill for about 2 minutes on each side if desired.
- For each portion: Slice 1 mushroom
on the bias (or see Serving Suggestion below). Spoon approximately 3 oz/85
g room-temperature bean salad in the center of the plate. Arrange the mushroom
slices around the beans and garnish with 2 tbsp/30 mL celery juice, 1 1/2 tbsp/22.5 mL radicchio, and
1/2 tsp/2.5 mL cilantro.
Serving
Suggestion: Garnish with brunoise vegetables for
an attractive presentation. In the presentation shown here, the mushroom
cap is left whole and topped with the bean salad.
Champagne Vinaigrette
Batch Yield: 1
pt/480 mL
Servings: 16
- 8 fl
oz/240 mL Chicken or vegetable stock
- 1 1/2
tsp/7.5 mL arrowroot
- 4 fl
oz/120 mL red wine vinegar
- 4 fl
oz/120 mL extra-virgin olive oil
- 1/2 tsp/2.5 mL kosher salt
- 1/2 tsp/2.5 mL seasonings (see Notes)
- Combine
the arrowroot with enough cold stock to form a smooth paste.
- Bring
the remaining stock to a boil and stir in the arrowroot mixture. Return to
a boil and stir constantly until the stock has thickened, about 2 minutes.
Remove from the heat, stir in the vinegar, and cool completely. Gradually
whisk in the oil. Add the salt and seasonings.
Note: Choice of
seasonings includes prepared mustards, chopped fresh herbs, capers, onions,
garlic, or citrus zest.
Recipe taken from: Techniques of Healthy Cooking |
