Peak Fresh Produce® Smoked Mushroom Salad
Peak Fresh Produce® Smoked Mushroom Salad
Directions
- Set smoker with wood of choice between 55° - 85°. Place portobello mushroom on rack and cold smoke for 30 minutes. Remove from smoker and cool and reserve for plating under refrigeration.
- Whisk rice wine vinegar and sugar then add red onion and refrigerate overnight.
- In a sauté pan over medium high heat add olive oil, tomatoes, salt, and pepper. Cook stirring for 2-3 minutes to blister the skin of the tomatoes. Remove from pan and cool then refrigerate for service.
- Warm brilliance butter flavored oil in a saucepan over medium heat to 200°. Add melon ball formed potatoes and cook until a paring knife easily slides into potato. Remove from oil and drain on a towel for service.
- Place smoked mushroom cap in center of plate.
- Gently toss spring mix with dressing and place on top of the mushroom.
- Drape sliced onions on and around greens.
- Place poached potatoes and sliced cucumber around salad then sprinkle pecans over the top along with blistered tomatoes and serve.
Ingredients
- 1 ea. Peak Fresh Produce® portabella mushroom, stem removed and scraped
- 2 cups Peak Fresh Produce® Lettuce, Spring Mix
- 2 oz. Village Garden® Chunky Blue Cheese Dressing
- 1 ea. Peak Fresh Produce® Potato(es), Russet, peeled and melon balled
- 1 cup Brilliance Butter Flavored Oil
- 1/2 ea. Peak Fresh Produce® Onion(s), Red, cut into paper thin rings on slicer
- 1/4 cup Asian Pride® Rice Wine Vinegar
- 1 tsp West Creek® Sugar, Granulated
- 1/2 ea. Peak Fresh Produce® Cucumber(s), peeled, seeded, and sliced on bias into crescents
- 6 ea. Peak Fresh Produce® Tomato(es), Grape
- 1 tsp Roma® Oil, Olive
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 2 tbsp Magellan® pecan halves, toasted for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
