grilled portbello salad

Recipe courtesy of Chef Richard Kiral of the Bull's Corner
1036 West Airline Hwy
LaPlace, La 70068
504-652-3544

GRILLED PORTABELLO SALAD

Serves 2

Marinade (Blend well)
1/4 cup olive oil
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon red wine

2 large Portabello muishrooms (Stems removed)
4 oz. fresh sliced Mozzarella
2 slices Creole tomato
6 fresh basil leaves

Dressing (Blend well)
2 cups Balsamic vinegar - reduce to 1/4 cup vinegar
1/4 cup olive oil
1/4 teaspoon chopped garlic
1 teaspoon chopped fresh basil
Salt and pepper

8 oz. fresh baby greens
1/2 cup diced tomatoes

Add mushrooms to marinade for 2 hours. Grill mushrooms on both sides.
Place 2 oz. mozzarella and the chopped basil in each mushroom then add
1 slice of tomato to each mushroom. Top with remaining slices of
mozzarella. Bake until cheese is melted. Cut into 4 quarters.

Toss greens with dressing.

Place greens in center of plate, arrange mushroom quarters on top,
sprinkle diced tomatoes on plate. Drizzle Balsamic vinegar on top.

Chef Richard Kiral
Bull's Corner Restaurant and Bar
LaPlace, LA

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