Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

Name: Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
Yield: Serves 4 as main course, 6 to 8 as side dish
Ingredients: 1/2 cup, olive oil; 3 tablespoons, lemon juice from 1 lemon; 6 medium cloves, garlic, minced fine (about 2 tablespoons); 1/4 teaspoon, table salt; 4 , portobello mushrooms, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean; 2 bunches, arugula, washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed); 8 slices, bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp; 1 tablespoon, balsamic vinegar; 1 , medium shallot, minced; 1 teaspoon, table salt; 2 tablespoons, olive oil; 4 ounces, blue cheese, crumbled (about 1 cup); , Ground black pepper

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Appears in Cook's Illustrated September/October 2000

SERVES4 as main course, 6 to 8 as side dish

TIME55 minutes, plus 1 hour marinating

WHY THIS RECIPE WORKS

When grilled, portobello mushrooms often turn limp and flaccid, burning on the outside before the inside fully cooks. We solved this problem when developing our grilled portobello mushroom recipe by digging out an old tool of the campfire t...

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