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Bella Topped Salad with Balsamic Reduction


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Bella Topped Salad with Balsamic Reduction


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Bella Topped Salad with Balsamic Reduction


  • Prep Time : 20 min
  • Ready Time : 20 min





    • 12 Portobello mushrooms
    • Olive oil
    • Salt and pepper
    • Thyme


    • 16 ounces mesclun greens
    • 3 tablespoons extra virgin olive oil
    • Coarse salt and pepper
    • 2 tablespoons lemon juice

    Balsamic reduction:

    • 1 1/2 cups balsamic vinegar
    • 1 tablespoon honey


    Prepare mushrooms. Heat a griddle or a grilling pan over medium heat. Brush mushrooms with olive oil, season with salt and pepper, and sprinkle with thyme. Place in the pan topside down for 2 to 3 minutes. If using a grill, make a crisscross marks by turning the mushroom 90°. Flip and cook for 2 more minutes.
    Prepare salad. Toss greens with the olive oil, salt, pepper, and lemon juice.
    Prepare balsamic reduction. Place the vinegar in a saucepan over medium-low heat. Simmer until vinegar is reduced by at least half or until it is thick and syrupy. Add honey and whisk to combine.
    Cut mushrooms on the bias. Place a small amount of the salad on a plate and fan the mushroom on top. Drizzle with balsamic reduction.

    As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now


    About Naomi Nachman


    Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

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