- 4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off
- 1/3 cup plus 6 tablespoons olive oil
- 1 1/4 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound boiling potatoes (about 3), peeled and cut into 3/4-inch dice
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons wine vinegar
- 4 scallions including green tops, chopped
- 1 bunch watercress (about 5 ounces), tough stems removed (about 3 cups)
- 1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
How to make this recipe
- Heat the broiler. Put the mushroom caps on a baking sheet. In a small bowl, combine the 1/3 cup oil, 1 teaspoon of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour the mixture over the mushrooms and toss to coat. Broil the mushrooms, turning once, until tender and golden, 6 to 8 minutes per side.
- Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until tender, 5 to 10 minutes. Drain.
- In a small glass or stainless-steel bowl, mix together the mustard, vinegar, and the remaining 1/4 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the 6 tablespoons oil slowly, whisking. Toss the warm potatoes with 2 tablespoons of the dressing.
- In a large bowl, combine the scallions, watercress, and curly endive. Toss with the remaining dressing and then put the greens on a platter or individual plates. Scatter the warm dressed potatoes over the greens. Slice the mushrooms and serve on top of the salad.
Wines made from the Sémillon grape are rich, full-bodied, and intense, and yet they are surprisingly compatible with a number of cuisines. Look for one from the Hunter Valley of Australia for an interesting and tasty accompaniment for this salad.