Portabello Mushroom And Roasted Pepper
Source of Recipe
Bon Appetite Magazine
Recipe Introduction
I found this recipe years ago in Bon Appetite magazine. It is such an impressive looking salad and always gets rave views whenever I serve it. Sometimes I only use red bell peppers and it is delicious that way also, but using the different colored bell peppers makes the dish more colorful. What I also like about this recipe is that it can be made in steps ahead of time. I also usually double the dressing recipe.
List of Ingredients
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 tabelspoons olive oil
2 portabello mushrooms, stemmed, caps cup into 1/4 inch-wide slices.
3 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons minced fresh sage. I used ground sage and it is okay also
8 cups mixed baby greens
Soy-Balsamic Vinaigrette (see recipe below)
Recipe
Char peppers over gas flame or in broiler until blackened on all sides. Put in pan with a cover and cool so you can take off the peel and seeds. Cut peppers into 1/4 inch-wide strips. Peppers can be prepared 1 day ahead, cover and refrigerate.
Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and garlic and saute until tender about 4 minutes. Add rosemary and sage and stir until fragrant, about 30 seconds. Remove from heat and Cool. This step can also be made one day ahead and put in fridge.
Arange greens on large platter. Top with mushrooms and peppers. Drizzle lightly with vinaigrette.
Soy-Balsamic Vinaigrette. Makes about 1/2 cup
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon dried crushed red pepper
1/3 cup olive oil.
I also add a bit of cilantro and 1 clove of crushed garlic, but this is optional.
Whisk first 3 ingredients in medium bowl to blend. Gradually whish in oil. Season with salt and pepper.
This also can be made one day ahead, cover and refrigerate. Bring to room temperature and rewisk before using.
|
|
member logon
