Crab Salad With Grilled Portobello Mushrooms And Walnut Vinaigrette

Recipe Ingredients

1 tablespoon	15ml	Chopped roasted walnuts
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Champagne vinegar
3 tablespoons	45ml	Walnut oil
4 tablespoons	60ml	Portobello mushrooms - stems removed (large)
2 oz	56g	Frisee lettuce
2 oz	56g	Watercress
1/2 cup	31g / 1.1oz	Fresh jumbo lump crabmeat

Recipe 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9357) - from the TV FOOD NETWORK

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