Title: Grilled Portobello Steak Salad W. Pecan Pesto
Categories: None
Yield: 6 Servings

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
		For salad drizzling:
		Fresh lemon juice; to taste
		Extra-virgin olive oil; to taste

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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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