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Bella Topped Salad with Balsamic Reduction

Bella Topped Salad with Balsamic Reduction
  • Duration
  • Prep Time
  • 8 ServingsServings



  • 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