Grilled Mushroom Salad with Sesame Vinaigrette
Serves: 6 to 8
The flavors that develop when you caramelize mushrooms on a grill transport them to a new dimension. Add a zesty vinaigrette infused with toasted sesame seeds, finish with a colorful garnish and you have a special meal. Just add a log of chevre and some great bread for a vegetarian meal, or serve as a side salad with a steak.
- 2 portobello mushrooms, stems removed Add to list
- 4 crimini mushrooms Add to list
- 4 white button mushrooms Add to list
- 4 shiitake mushrooms, stems removed Add to list
- Sesame Vinaigrette Add to list
- 1/2 cup grated carrot Add to list
- 1/2 cup thin strips of red bell pepper Add to list
- 2 green onions, thinly sliced on the diagonal Add to list
- 2 tablespoons toasted sesame seeds Add to list
- 1/2 cup cilantro leaves Add to list
- 4 to 6 cups baby salad greens Add to list
Brush the mushrooms or toss them in a towel to remove any debris. Place the mushrooms in a large bowl. Pour enough of the sesame vinaigrette over the mushrooms to coat them well.
Toss the carrots, bell pepper strips, green onions, sesame seeds and cilantro with a little of the vinaigrette and set aside.
Preheat grill to high and place the mushrooms on the grate. For the portobellos, allow about 5 to 6 minutes to a side (or until tender through) and a little less time for the smaller mushrooms.
Cut the mushroom caps into slices. Toss the greens with a little of the vinaigrette and pile on plates. Arrange the mushrooms (and any other items you cooked on the grill, such as meat), on top and garnish with the carrot and bell pepper mixture.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 12, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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