| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 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 |
| Fresh lemon juice; to taste | ||
| Extra-virgin olive oil; to taste |
INSTRUCTIONS
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@acpub.duke.edu> on Sep 28, 1997
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