Mushroom And Red Pepper Salad Chive Vinaigrette Recipes

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE

Steps:

• CHIVE VINAGRETTE:.
• In lg bowl wisk together all vinagrette ingredients.
• SALAD:.
• Clean and halve mushrooms, add to bowl with vinagrette.
• Add red pepper, cheese and parsley.
• Toss to coat and let stand for 1 hour.
• MAKE AHEAD:.
• Make, cover and chill for up to 24 hours.

MUSHROOM AND PEPPER SALAD

Steps:

• Cut away the outer core of each pepper.
• Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
• Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
• Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
• Add the celery to the boiling water and let simmer about 30 seconds. Drain.
• Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
• Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
• Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

MUSHROOM AND FRESH HERB SALAD

Steps:

• Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
• Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

NEW POTATO, RED PEPPER AND CHIVE SALAD

Steps:

• Steam the potatoes until tender (about 20 minutes).
• While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
• Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
• When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING

Steps:

• Prepare barbeque (medium heat).
• Brush both sides of mushrooms with 1/3 cup olive oil.
• Place whole mushrooms and whole red bell peppers on grill rack.
• Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
• Transfer mushrooms to a plate.
• Enclose bell peppers in a paper bag.
• Let stand for 10 minutes.
• Peel and seed peppers.
• Cut mushrooms and bell peppers into 1/2 inch wide strips.
• Season mushrooms and peppers with salt and pepper to taste.
• Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
• With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
• Season dressing with salt and pepper to taste.
• Arrange mixed greens on a large platter.
• Top with mushroom strips, and then red bell pepper strips.
• Drizzle dressing over all and serve.