INGREDIENTS:10 cups pre-washed Asian Spicy Mix or Baby Mix Greens
10 large portobello mushroom caps
5 medium shallots, thinly sliced and dredged in cornstarch and deep-fried until golden brown
Vinaigrette (yields 1 to 1 ½ quarts):
½ cup fish sauce
1 cup fresh lime juice
½ cup olive oil
4 Tbsp. chili paste (Sriraha brand)
4 Tbsp. palm sugar, grated
2 stalks tender lemon grass, minced
4 Tbsp. fresh galangal, minced (substitute: fresh ginger)
4 shallots, thinly sliced
4 scallions, thinly sliced
2 tsp. minced garlic
8 Kaffir (lime leaves), julienned
4 Tbsp. chopped mint
4 Tbsp. chopped cilantro
Marinade for Mushroom Caps:
1 Tbsp. minced garlic
½ Tbsp. fresh ground black pepper
1 tsp. five-spice powder
½ cup olive oil
1 Tbsp. turmeric powder
½ Tbsp. saltDIRECTIONS: For Vinaigrette:
Combine all ingredients in a bowl. Refrigerate until ready to use.
For Marinade for Mushroom Caps:
Combine all marinade ingredients, reserve until ready to use.
Score a criss-cross in the mushroom caps and generously brush with marinade. Let stand at room temperature for 20 minutes, then grill caps on both sides. Finish cooking the mushroom caps in a 350 degree oven for 5-7 minutes or until tender in the center.
Toss the greens with the vinaigrette. Divide into ten servings, and place sliced mushroom cap atop each. Garnish each plate with deep-fried shallots.SERVINGS:10 servingsFrom:From: Le Colonial, West Hollywood, Calif.PHOTO CREDIT:Photo Credit: LE COLONIAL
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