| 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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