Arugula And Sweet Red Pepper Salad Recipe
Ingredients
| Romaine lettuce | 2 Large | |
| Arugula | 2 Bunch (100gm) | |
| Mushrooms | 1 pound | |
| 3 large sweet red peppers Balsamic Vinaigrette | ||
Directions
Discard outer leaves of lettuce; separate and rinse (if necessary) the inner leaves and dry thoroughly.
Wrap and refrigerate.
Remove arugula leaves from their stems, rinse, and dry thoroughly.
Wrap and refrigerate.
Remove stems from the mushrooms and reserve for another use.
Wipe each mushroom cap with a damp paper towel or cloth, wrap and refrigerate.
Cut away the stems and ribs of the red peppers; discard the seeds.
Slice peppers into fine julienne, wrap and refrigerate.
To assemble, tear the lettuce leaves into bite-size pieces and combine with the arugula.
Divide among 6 chilled salad plates.
Slice mushrooms and sprinkle evenly over greens.
Arrange red pepper julienne over mushrooms.
Drizzle each plate with Balsamic Vinaigrette and serve immediately.
Wrap and refrigerate.
Remove arugula leaves from their stems, rinse, and dry thoroughly.
Wrap and refrigerate.
Remove stems from the mushrooms and reserve for another use.
Wipe each mushroom cap with a damp paper towel or cloth, wrap and refrigerate.
Cut away the stems and ribs of the red peppers; discard the seeds.
Slice peppers into fine julienne, wrap and refrigerate.
To assemble, tear the lettuce leaves into bite-size pieces and combine with the arugula.
Divide among 6 chilled salad plates.
Slice mushrooms and sprinkle evenly over greens.
Arrange red pepper julienne over mushrooms.
Drizzle each plate with Balsamic Vinaigrette and serve immediately.
Chef
