Grilled Portabella Steak Salad With Pecan Pesto

Recipe Ingredients

6		Portabella mushroom caps (large)
1 lb	454g / 16oz	Mixed baby greens
1 cup	237ml	Parsley - picked over and
		Well
		Cleaned
1 cup	237ml	Fresh basil - picked over and
		Well
		Cleaned
2		Garlic
1/2 cup	118ml	Toasted pecan pieces
1		Crushed dried chipotle
3 oz	85g	Molasses
		Fresh lemon juice - to
		Taste
1/2 cup	118ml	Extra-virgin olive oil
		For Salad Drizzling
		Fresh lemon juice - to
		Taste
		Extra-virgin olive oil - to
		Taste

Recipe Instructions

Lightly oil and grill portabellas, set aside.

For pecan pesto: In a food processor process all ingredients but portabellas and mixed greens until well minced.

To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil.

Slice portabellas on bias and overlap onto greens. Place pecan pesto on each portabella slice.

CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

Source:
ESSENCE OF EMERIL SHOW#EE2383

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