Insalata di Portobello, Ricotta e Pomodori al forno - WBRC FOX6 News - Birmingham, AL

Insalata di Portobello, Ricotta e Pomodori al forno

Insalata di Portobello, Ricotta e Pomodori al forno
(Fresh Portobello mushrooms, Ricotta cheese and roasted tomatoes salad)
 Lemon vinaigrette
·  1/2 cup olive oil
·  3 tablespoons fresh lemon juice
·  1 1/2 teaspoons Dijon mustard
·  salt and pepper
Place Portobello mushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushrooms and the tomatoes are cooked let those cool before you use those.  Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms and ricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in a plate and garnish it with fresh parsley.
Grilled shrimp on a roasted red peppers, avocado and homemade roasted corn salsa.
Topped with a fresh ginger cream

Roast the red peppers and let them cool. peel those and slice. in a large bowl add sliced red peppers, sliced avocado, 1 cup corn that has been roasted, 1/2 red onion thinly chopped, 1/4 cup cilantro, splash of lime juice salt and pepper and mix well. Grill the shrimp. on a plate place the salsa in the center, add shrimp and drizzle with a fresh ginger ranch (1/4 cup fresh chopped ginger and 1 cup of ranch dressing. Place everything in a blender until smooth).    Marco Morosini chef/owner at Silvertron Cafe (3813 Clairmont Av. - 205.591.3707 these dishes will be part of Birmingham Restaurant Week and the Italian Wine Dinner on August 28th.

GDA Cooking - August 13, 2012

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