Recipe of the Day:
Grilled Portabello Salad with Pecan Pesto
Submitted by: FoFa
"This is a nice and can be hearty salad. Specially if you are a pesto person."
1 pound mixed baby greens
1 cup parsley, picked and well cleaned
1 cup fresh basil, picked over and well cleaned
2 cloves garlic
1/2 cup toasted pecan pieces
1 crushed dried chipolte
1/2 cup extra-virgin olive oil
3 ounces molasses
Lightly oil and grill portobellos, set aside.
In a food processor process all ingredients but portobellos and mixed greens until well minced.
To serve, mound greens on 1/3 of 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.