| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dujour01 | 1 | servings | |
INGREDIENTS
| 1 | tb | Chopped roasted walnuts |
| 1 | ts | Minced garlic |
| Salt and pepper to taste | ||
| 1 | tb | Champagne vinegar |
| 3 | tb | Walnut oil |
| 4 | lg | Portobello mushrooms; stem removed |
| 2 | oz | Frisee lettuce |
| 2 | oz | Watercress |
| 1/2 | c | Fresh jumbo lump crabmeat |
INSTRUCTIONS
Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil. Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill. Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9357 - JIM COLEMAN Converted by MM_Buster v2.0l.
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