Dining like You're on a Cruise Ship

from Lexi Eddings...

If you follow my blog, you know the DH & I went on a cruise earlier this month. Part of the fun of cruising is always the fabulous food. I've heard you can eat 13 times a day if you know where the fast elevators are. But because it's far too tempting to overindulge at the buffet on the Lido deck, we usually dine in the main dining room because there the chef controls portions.

And the dishes are really special too. Case in point: Baby Leaf Spinach & Fresh Mushrooms 

Want to make it at home? Here's the recipe from the Carnival Chef's Art Steakhouse. It serves 4.

Ingredients
Baby spinach, 1/4 lb
Bacon, 6 strips
Blue cheese, 2 oz
Olive oil, extra virgin, 4 TBS
Portobello mushroom, 4 (one for each salad)
Butter, 1/2 TBS
Mixed chopped mushrooms (shiitake, button, whatever kind you like) 1/4 cup
Salt, to taste
Crushed black pepper, to taste
Lemon juice 1/4 TBS
Parmesan cheese, 2 oz.
Chives, a few

Directions

1. Dice bacon and then fry till crisp. Drain excess fat & keep warm. 
2. Clean, wash & dry spinach in a salad spinner. (I have one of these handy dandy little gizmos and highly recommend them. They not only clean, but help keep your greens crisp.)
3. Remove the stem and gills from the Portobellos. (The gills have a musty sort of taste you'll want to get rid of.) Cook the tops in butter with salt & pepper. You can also cook the mixed chopped mushrooms at this time. When done, fill each Portabello cap with the mushroom mixture. Keep warm.

Now for the dressing:

Blend olive oil, half the bleu cheese, lemon juice with salt & pepper, Adjust seasoning to your liking. 

Presentation: (Make no mistake. Fine dining is all about the presentation!)

1. Place the warm portobello in the middle of the plate. 
2. Toss the spinach with dressing and place over and around the stuffed portobello.
3. Garnish with chives, remaining crumbled bleu cheese, and warm bacon bits.
4. Grate Parmesan cheese over the dish as desired. 

There you have it--a celebration in a salad bowl.

Bon appetit!

If you'd like to have the recipe for the soup course that goes with this salad, check out my travel blog, Two Old Farts on a Party Ship!