Sliced Herb And Garlic Tagliata Over Shaved Portobello Celery And Parmigiano Reggiano Salad Recipes

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CELERY AND PORTOBELLO SALAD



Celery and Portobello Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle
4 large portobello mushroom caps, wiped clean with damp towel
1 cup coarsely chopped flat-leaf parsley , half a bunch
1 cup arugula leaves, chopped
1 cup torn or shredded basil leaves, about 20 leaves
1 lemon, juiced
Extra virgin olive oil, for drizzling
Salt and pepper
Chunk of Parmigiano-Reggiano, for shavings

Steps:

  • Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

EARTHY PORTOBELLO SALAD WITH PROSCIUTTO



Earthy Portobello Salad with Prosciutto image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced but not shaved
4 portobello mushroom caps
6 ribs celery from heart with leafy tops, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/2 cup freshly chopped flat-leaf parsley
2 cups baby arugula
2 lemons, juiced
1/4 cup extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper

Steps:

  • TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
  • Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
  • Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

SLICED HERB AND GARLIC TAGLIATA OVER SHAVED PORTOBELLO, CELERY, AND PARMIGIANO-REGGIANO SALAD



Sliced Herb and Garlic Tagliata over Shaved Portobello, Celery, and Parmigiano-Reggiano Salad image

Tagliata refers to Italian-style steaks that are cut thin and quickly cooked-all appealing to a 30-minute girl.

Yield 4 servings

Number Of Ingredients 14

4 large garlic cloves, popped from the skins
2 lemons
2 to 3 tablespoons fresh rosemary leaves (from 2 stems)
8 fresh sage leaves
2 handfuls of fresh flat-leaf parsley leaves
3 to 4 tablespoons fresh thyme leaves (from 8 stems)
Coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thin cut (1/2-inch) boneless rib-eye or strip steaks (1 1/2 to 2 pounds)
1 celery heart, ends trimmed
4 portobello mushroom caps
1/3 pound Parmigiano-Reggiano
2 cups trimmed, washed, and dried arugula (1 bunch)
1 tablespoon Worcestershire sauce (eyeball it)

Steps:

  • Preheat a grill pan, outdoor grill, or tabletop electric grill to high heat.
  • Chop the garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, all of the sage, half of the parsley leaves, and all but 1 tablespoon of the thyme leaves on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic to the pile and continue until all the herbs, zest, and garlic are finely chopped and combined. Add about a teaspoon each of coarse salt and black pepper to the pile and mash it into the herbs and garlic using the flat of your knife and the palm of your hand.
  • Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing.
  • Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across but slice them as thin as possible as well. Shred the cheese using a vegetable peeler to make long, thin pieces of Parmigiano-Reggiano. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side facing up. The juice will spill out and down over the sides. It's messy, but it keeps the seeds in the lemon and out of your salad. Generously drizzle the salad with some EVOO to coat and toss the salad lightly with your fingertips. Season with salt and pepper.
  • Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with Worcestershire or lemon juice. Place a sliced steak on each dinner plate and top with mounds of the salad. YUMMO!

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