Ingredients:
|
Directions:
Heat a grill pan or outdoor grill to medium-high heat. Brush oil evenly over the mushroom caps, then rub them with the seasoning and rosemary. Grill for 3 to 4 minutes on each side, or until they are dark and tender. Remove caps and reserve.
While the mushrooms cook, toast the split rolls under the broiler or on the grill until they are deeply golden, then rub them with 1 clove of cracked garlic. Drizzle with oil over the bread and season it with a little pepper, then chop the bread into cubes.
Rub the inside of a salad bowl with the remaining garlic. Combine the juice, mustard, worcestershire, hot sauce and anchovy paste, if using, in the salad bowl. Whisk in the 1/3 cup oil. Add the greens and bread to the bowl and toss with the dressing to coat. Add the cheese to the salad and toss it again, then season it with black pepper to taste. Slice the mushrooms about 1/2-inch thick and arrange over each serving of salad. |
|