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

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