Grilled portobello steak salad w pecan pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Portobello mushroom caps |
| 1 | pounds | Mixed baby greens |
| 1 | cup | Parsley; picked over & well cleaned |
| 1 | cup | Fresh basil; picked over & well cleaned |
| 2 | Cloves garlic | |
| ½ | cup | Toasted pecan pieces |
| 1 | Crushed dried Chipotle | |
| 3 | ounces | Molasses |
| Fresh Lemon juice; to taste | ||
| ½ | cup | Extra-virgin olive oil |
| Fresh lemon juice; to taste | ||
| Extra-virgin olive oil; to taste | ||
Directions
FOR SALAD DRIZZLING
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 <butma001@...> on Sep 28, 1997