You may also like
Categories:
Salad portabella mushroom caps red bell peppers lump crabmeat chives tomatoes sour cream endive baby greens lemon juice salt pepper cayenne pepper Viniagrette balsamic vinegar extra-virgin olive oil onion garlic Italian seasoning salt pepper
Viewed: 91 - Published at: 7 months agoIngredients
- For the Salad and Crab
- 4 medium portabella mushroom caps, cleaned, membrane removed
- 2 red bell peppers
- 1 lb lump crabmeat, jumbo
- 2 teaspoons chives, cut
- 15 cherry tomatoes
- 6 tablespoons . sour cream
- Belgian endive
- 1 cup baby greens, recipe said a handful
- lemon juice
- sea salt
- pepper
- cayenne pepper
- For Balsamic Viniagrette
- 1/4 cup balsamic vinegar
- 2 cups extra virgin olive oil
- 1 teaspoon onion, diced
- 1 small garlic clove, chopped
- 1 pinch italian seasoning
- salt
- pepper
Method
- Mix the balsamic vinaigrette ingredients together and marinate the mushrooms in 1 cup of the vinaigrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.
- While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.
- Split the grilled peppers in half and remove skin and seeds. Cut into 1/4" wide strips, cut the mushrooms the same way.
- Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic vinaigrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgian endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.
