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Come GROW with us! New greenhouses opening in Illinois, Texas and Georgia SOON!
Marcus Samuelsson’s Grilled Miso Mushrooms & Sunny Salad
Spring Crunch
Dairy Free
Gluten Free
Vegetarian
Appetizers
Entrees
Salads
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Cook Time
20
Serves
5-8
BrightFarms has teamed up with Chef Marcus Samuelsson, most famous for his restaurant The Red Rooster Harmlem, on the creation of this on this savory classic, that puts vegetables at the forefront of your summer barbecue.
3oz heirloom tomato medium diced 3oz seedless cucumber shaved
8oz BrightFarms® Sunny Crunch®
1oz charred pepper vinaigrette
Charred Pepper Vinaigrette:
2 Mucci Farms Bell Peppers, cleaned and grilled with 3 cups olive oil
1 teaspoon mustard
1 teaspoon honey
1 tablespoon apple cider vinegar
1 cup lemon juice
Salt and pepper tt
Recipe preparation
In a medium mixing bowl, place all Miso Glaze ingredients. Whisk together evenly. Next, place mushrooms in the bowl. Gently coat the mushrooms with miso glaze. With a preheated grill pan on medium heat, place down the mushroom. Grill each side evenly for 3-5 minutes or charred on both sides. Remove mushrooms from the grill and place them on a sheet pan.
With a small mixing bowl place all Sunny Salad ingredients together.
Place all Charred Pepper Vinaigrette ingredients in a food processor. Blend until smooth. Gently fold in the dressing to salad. Place Bowl to the side.
With a serving bowl place down 2oz of grilled pepper vinaigrette. Next place the grilled mushroom in the bowl. Top the mushrooms with your sunny salad.
Optional: Garnish with fresh herbs and lemon.
Special Instructions
Substitute eggplant or cauliflower for mushrooms as a hearty veggie forward alternative.