Photography by Rob Fiocca
Food styling by Carol Dudar

First published in Wish November 2004

Ingredients (Serves 6)

 
Sun-Dried Tomato Vinaigrette

2	whole sun-dried tomatoes, packed in oil
1	clove garlic
1/2 cup	olive oil
1/4 cup	red wine vinegar
1 tsp	balsamic vinegar
1/4 tsp	kosher salt
1/4 tsp	cracked black pepper
1/4 cup	extra-virgin olive oil
1 tsp	fresh oregano leaves

 
Parmesan Tuiles

1/4 cup	Parmesan, coarsely grated
1/4 cup	Gruyere cheese, coarsley grated

 
Salad

12	small portobello mushroom caps
2 tsp	balsamic vinegar
2 tbsp	olive oil
2 tsp	kosher salt
1/2 tsp	cracked black pepper
1 tsp	minced garlic
1/2 tbsp	fresh oregano leaves
1/4 cup	sun-dried tomatoes, julienned
6 cups	baby arugula

Instructions

1. Puree sun-dried tomatoes and garlic in a food processor.
2. Add olive oil, red wine vinegar, salt and pepper.
3. With the food processor running, slowly pour in the extra virgin olive oil.
4. Add oregano and pulse to combine.

MAKES 1 CUP
 
Parmesan Tuiles

1. Preheat oven to 375 F.
2. Mix the two cheeses together.
3. Place a 2-1/2-inch round cookie cutter on a sheet pan lined with parchment paper.
4. Sprinkle 1 tablespoon cheese mixture into the cutter, forming a circle.
5. Lift cutter and repeat with remaining mixture.
6. Bake for 6-7 minutes or until lightly golden. Allow to fully cool on parchment.

MAKES 6-10 TUILES
 
Salad

1. Whisk together balsamic vinegar, olive oil, salt, pepper and garlic.
2. Toss with mushroom caps and marinate for 10 minutes.
3. Grill mushrooms, cap-side down, for 2 minutes. Flip and grill for 2 minutes more.
4. Assemble salad by tossing baby arugula with 1/4-1/2 cup of the Sun-dried Tomato Vinaigrette. Lay 2 mushrooms in and around salad and garnish with julienned sun-dried tomato and oregano leaves.
5. Top salad with a Parmesan Tuile.

Nutritional information

Nutrients per serving: 234 calories, 24 g fat, 2 g protein, 6 g carbs, 783 mg sodium, 1 g fibre.

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