A mushroom walks into a bar, sits down next to a woman and says, "Can I buy you a drink?" "No, thanks," she replied. "Why not?" said the mushroom, "I'm a fun guy." Corny jokes aside, this is a great recipe to pair with grilled steaks.
- 2 heads Butter, Boston or Bibb lettuce
- 1/2 pound green beans, ends trimmed
- 2 shallots, minced
- 1/8 teaspoon each rosemary and thyme, dried
- 1/8 teaspoon black pepper, coarsely ground
- 12 Shitake (or any large domestic) mushrooms, stems removed
- 1/2 cup (2 ounce) cheddar cheese, fat-free, shredded, loosely packed
- 1/2 cup California walnuts, coarsely chopped
- 1 lemon, cut into wedges
- 2 tomatoes, small, quartered (Roma preferred)
- 1/2 cup dressing, fat-free
- Clean, core and carefully separate leaves of Bibb lettuce. Place in a large mixing bowl, cover with a damp cloth and chill.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Cut green beans into 1/2-inch diagonals and blanch in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer green beans from boiling water into ice water. Drain; set aside. (OR combine green beans with 2 tablespoons water on microwave safe platter; cover with vented plastic wrap. Microwave on high 3 to 4 minutes, stirring once.)
- Combine shallots, herbs and pepper in small bowl. Add mushrooms; let marinate for 5-10 minutes.
- Grill mushrooms over a hot grill, 2 minutes on each side. (Mushrooms may be broiled if no grill is accessible.) Remove from heat. Let cool 2-3 minutes.
- Arrange Bibb lettuce "cups" on four plates. Place grilled mushrooms in each lettuce cup; add green beans. Top with shredded cheese and chopped walnuts. Garnish each salad with lemon wedges and 2 quarters tomato.
- Serve with fat-free dressing.