To make Parmesan shavings, start with a chunk of cheese that’s at least 4 ounces. Use a swivel-edged vegetable peeler to shave off attractive curls, letting them fall onto a piece of parchment or wax paper.
- 8 slices ( 3/4-inch-thick) Italian bread
- 1 medium clove garlic, cut in half
- 1/2 cup Parmesan shavings (1 oz.) or 1/4 cup grated Parmesan-flavored soy cheese
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. balsamic vinegar
- 1/2 tsp. Dijon mustard
- 8 cups mesclun greens, dried thoroughly
- 4 portobello mushrooms (about 1 lb. total), stemmed and cut into 1/2-inch-thick slices
- 2 medium sweet onions, such as Vidalia or Walla Walla (about 1 1/2 lbs. total),
- cut into 1/2-inch-thick rings
- 1 large red bell pepper, cut into 1/2-inch-wide strips
- 16 cherry and/or yellow pear tomatoes
- Prepare a hot charcoal fire or preheat gas grill on high. Set a vegetable grill topper on rack to heat.
- Vinaigrette: In small bowl, whisk together all vinaigrette ingredients along with 1 tablespoon water.
- Place greens in large bowl and set aside. Spread mushrooms, onions, bell pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil and season with salt and pepper.
- Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking sheet. Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic.
- Add grilled vegetables and vinaigrette to greens and toss well. Divide salad among plates and sprinkle Parmesan shavings on top. Serve right away with garlic bread.
- Serving Size: 4 servings
- Calories: 420
- Carbohydrate Content: 60 g
- Cholesterol Content: 5 mg
- Fat Content: 15 g
- Fiber Content: 10 g
- Protein Content: 15 g
- Saturated Fat Content: 3 g
- Sodium Content: 498 mg