Grilled Portobello Salad with Hazelnut Pesto

Name: Grilled Portobello Salad with Hazelnut Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams baby arugula; 1 teaspoon Dijon mustard; 1 small head fennel, bulb thinly sliced, fronds reserved for garnish; 237 milliliters fresh flat-leaf parsley leaves; 2 cloves garlic; 79 milliliters chopped toasted hazelnuts; 4 servings Kosher salt and freshly ground pepper; 118 milliliters olive oil; 118 milliliters extra-virgin olive oil; 3 Tbsps grated Parmesan; 4 larges portobello mushrooms, stems removed; 2 Tbsps sherry vinegar

Grilled Portobello Salad with Hazelnut Pesto might be just the side dish you are searching for. This recipe makes 4 servings with 608 calories, 7g of protein, and 62g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of kosher salt and pepper, dijon mustard, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Hazelnuts

Olive Oil

Parmesan

Parsley

Garlic

Equipment you will use

Food Processor

Bowl

Heat a charcoal or gas grill to medium-high for direct and indirect grilling.

Equipment you will use

Grill

Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill.

Ingredients you will need

Mushrooms

Equipment you will use

Baking Sheet

Grill

Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.

Ingredients you will need

Mushrooms

Equipment you will use

Baking Sheet

Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Olive Oil

Mushrooms

Mustard

Equipment you will use

Whisk

Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Arugula

Fennel

Equipment you will use

Bowl

Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.

Ingredients you will need

Vinaigrette