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!
3/4 lb. fresh asparagus; discard bottom 3rd of stalks, then steam till tender – set aside
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.
1/2 c. Homemade Creme Fraiche
3/4 c. bottled dark red Russian Salad Dressing – chilled
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.
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.