And now, even MORE from our Mesa Grill night - the veggie part. I again did a make over of a recipe from Mesa Grill Cookbook, but not much. My main sub was green beans for the asparagus - it just didn't sit pretty on the grocery store shelves!
This was incredible! Easy to make, the roasted veggies were fabulous over the greens which were wilted just a bit. The recipe calls for pecans but because this was already a calorie heavy meal, I left them out. You know what? We didn't need them. I also just used a hint of blue cheese crumbles. My greens were a mixture of leafy lettuce, spinach leaves and peppery arugula. Below find the recipe as originally written.(As I made it I call it Roasted Green Bean and Mushroom Salad)
Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette (Bobby Flay)
- 1 pound asparagus, grilled (I used green beans and roasted them)
- 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- 1/4 cup toasted pecans
- 8 ounces American blue cheese
Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
- 2 tablespoons Dijon mustard
- 1 tablespoon ancho chile powder
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.