MUSHROOM ASPARAGUS SALAD OF ROMAINE

MUSHROOM ASPARAGUS SALAD OF ROMAINE

Sauteed Portobello mushroom with roasted pepper and garlic, steamed fresh asparagus layered with romaine lettuce, sweet onion and red grapes. Drizzled with a Red Russian Creme Fraiche salad dressing! 

Serves 4

3/4 lb. fresh asparagus; discard bottom 3rd of stalks, then steam till tender – set aside

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3 T. extra virgin olive oil

4 med. Portobello mushroom caps, washed well and sliced 1/4 inch thick

salt and pepper

3-6 fresh garlic cloves, finely chopped

1/2, 12 oz. jar sweet red roasted peppers

In large skillet, over medium heat, melt olive oil. Add mushroom, salt and pepper. Saute till nearly tender, stirring often.

Add garlic and roasted pepper strips – evenly distribute over mushroom. Cook a few minutes longer. Transfer to plate.

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Dressing:

1/2 c. Homemade Creme Fraiche

3/4 c. bottled dark red Russian Salad Dressing – chilled

smoked paprika

salt and freshly ground black pepper

Combine Creme Fraiche and Russian dressing in bowl. Stir till smooth and evenly colored.

Add smoked paprika, salt and pepper to taste.

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Assemble salad:

romaine lettuce, crisped and torn into pieces

finely sliced sweet onion

1 c. seedless red grapes, cut in half (easier to eat with a fork that way)

fresh cilantro for garnish

freshly ground black pepper

On individual salad plates layer cuts of romaine lettuce, asparagus spears, mushroom and roasted pepper, followed by sweet onion and grapes.

Spoon dressing over all, then top with a fresh cilantro sprig. Sprinkle with freshly ground black pepper and serve.

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