Grilled Mustard-Marinated Portobello
and Radicchio Napoleon

Serves 4

• 2 small heads radicchio, halved and cored

• 4 large portobello mushrooms, stemmed and gilled

• ½ cup Three Mustard Vinaigrette, plus some for garnish

• Juice and zest of one lemon

• Kosher salt and freshly ground black pepper

Prepare a hot, clean grill.  In a large bowl, toss the mushrooms and radicchio with the Three Mustard Vinaigrette.  Season with kosher salt and freshly ground black pepper to taste. Grill until done, about 4 to 5 minutes per side. Stack portobellos on a plate to retain moisture and allow them to carry-over cook.  To serve, layer portobellos and radicchio, creating a free-form stack. Garnish with lemon zest and freshly squeezed lemon juice. Drizzle a little of the extra Three Mustard Vinaigrette. Garnish with sliced scallion greens.

©2006 Ming Tsai