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Title: Grilled Portobello Steak Salad W Pecan Pesto Categories: None Yield: 6 Servings 6 lg Portobello mushroom caps 1 lb Mixed baby greens 1 c Parsley; picked over & well -cleaned 1 c Fresh basil; picked over & -well cleaned 2 Cloves garlic 1/2 c Toasted pecan pieces 1 Crushed dried Chipotle 3 oz Molasses Fresh Lemon juice; to taste 1/2 c Extra-virgin olive oil ----------------------------FOR SALAD DRIZZLING---------------------------- Fresh lemon juice; to taste Extra-virgin olive oil; to -taste Lightly oil and grill Portobellos, set aside. For pecan pesto: In a food processor process all ingredients but portobellos and mixed greens until well minced. To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil. Slice portobellos on bias and overlap onto greens. Place pecan pesto on each portobello slice. CHEF DU JOUR JACK MCDAVID SHOW #DJ9181 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman |