| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
1st course, Antipasto |
6 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 1 |
|
Green bell pepper |
| 1 |
|
Yellow bell pepper |
| 3 |
tb |
Olive oil |
| 2 |
|
Portobello mushrooms (6- to 7-inch diameter), stemmed, caps cut into 1/4-inch-wide slices |
| 3 |
|
Garlic cloves; minced |
| 1 1/2 |
ts |
Minced fresh rosemary |
| 1 1/2 |
ts |
Minced fresh sage |
| 8 |
c |
Mixed baby greens |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Dried crushed red pepper |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
SOY-BALSAMIC VINAIGRETTE
Roast peppers over gas flame or in broiler until skins are black all over.
Place in a covered bowl or paper bag and let stand 10 minutes. Remove and
discard peels and seeds from peppers. Slice peppers 1/4 inch thick. (May
be prepared up to 1 day in advance and refrigerated until ready to
proceed.)
In a large skillet, heat oil on medium high and saute mushrooms and garlic
until tender. Stir in rosemary and sage, and cook for another 30 seconds.
Let mixture cool to room temperature.
Place mushrooms and peppers over greens on a large platter. Dress with
Soy-Balsamic Vinaigrette (below).
SOY-BASALMIC VINAIGRETTE: Whisk together vinegar, soy sauce and red pepper
in a medium bowl. Whisk in oil a little at a time. Add salt and pepper to
taste. May be prepared 1 day in advance, and stored in the refrigerator in
a covered container. Allow dressing to come to room temperature, and whisk
again before serving.
Adapted by Karen Mintzias from a recipe in: Bon Appetit (January 1996)
Posted to MM-Recipes Digest V4 #104 by km@salata.com (Karen Mintzias) on 97
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