|
Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
|
Chanda‘s Super Kickin Summer Salad
|
|
||||||
A wonderful and unusual salad perfect for a summer lunch or dinner, or after a day's work in the garden! 10 minutes 4 Ingredients 1 Large Vidalia onion 1 Large Portobello Mushroom Red Raspberry Balsamic Vinegar Broccoli Rabbi Garlic several cloves, chopped very finely Goat cheese, plain or flavored with herbs my preference is herbed!1 small package Fresh Garden Lettuce variety Tbsp Sesame oil Fresh Garden Red Tomato ½ cup Pitted Calamata Olives, cut in halves Fresh Parsley, about ½ cup 1 Lemon juiced Extra virgin Olive Oil Salt, pepper Directions Pour some olive oil in a sauté pan and start to heat. Chop finely several leaves and stems of Broc Rabbi, the large Vidalia onion and Portobello mushroom, cleaned. Mushroom should be thinly sliced, and Vidalia coarsely chopped. Add onion and garlic to heated olive oil and begin to sauté. Allow to cook until onion caramelizes, then add about a ½ cup or so of the red raspberry vinegar, to get the good stuff off the pan. Add sesame oil. Now add broc rabbi to pan and mushrooms, allowing to cook until mushrooms are done. Squeeze juice of about a half a lemon over this, and set aside off heat. In large bowl place your cleaned lettuce, squeezing the other half a lemon over this, add about ¼ to ½ cup of EVOO depends how much lettuce you used, enough to drizzle over for salad dressing, no more. Add tomato chopped in large pieces and parsley and toss in bowl. Now add the mixture from the pan and toss again. If you feel it need more vinegar, taste and add it now. Also salt and pepper the salad, and then add the goat cheese to the bowl. Plate salads adding a little more goat cheese to each center, and then adding the halved Calamata olives on top of each plate! Serve immediately- while still slightly warm, it melts the cheese a little and the taste is wonderful!
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
