Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

Name: Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
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

Main Courses
Side Dishes
Pork
Vegetables
Grilling & Barbecue
Salads

Appears in Cook's Illustrated September/October 2000

The secret to great grilled portobello mushrooms is marinating, wrapping in foil, then finishing over a hot fire.

SERVES 4 as main course, 6 to 8 as side dish

TIME 55 minutes, plus 1 hour marinating

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