Grilled Portobello Salad - Cuisinart Griddler Express GR-2 Instruction And Recipe Booklet

When Griddler Express
green beans on the bottom grill plate. Close and
grill for 4 to 5 minutes. Using a pair of heatproof
tongs for nonstick cookware, remove the green
beans and transfer to a bowl. Sprinkle with half
the salt. Grill remaining green beans and add to
the bowl. Sprinkle with the remaining salt,
lemon juice, basil and pepper; toss to coat.
Arrange green beans in a shallow serving bowl
and sprinkle with crumbled feta cheese.
Nutritional information per serving:
Calories 61 (34% from fat) • carb. 9g • pro. 3g
• fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg
• calc. 64mg • fiber 4g
Grilled White & Sweet
Potato Salad with Lemon
Dill Dressing
Makes 4 servings
12 ounces sliced sweet potato*,
1 1
/ – / -inch thick
8 4
12 ounces sliced white potato*,
1 1
/ – / -inch thick
8 4
5 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1
1 / teaspoons dry dill weed
2
(or 1 tablespoon fresh)
1 teaspoon Dijon-style mustard
3
/ teaspoon kosher salt, divided
4
1
/ cup thinly sliced celery
2
1
/ cup chopped red onion
4
In separate bowls, toss each type of sliced
potato with 1 tablespoon extra virgin olive oil.
Preheat the Cuisinart
Medium setting.
Place the lemon juice, chopped shallot, dill weed,
m u s t a rd, and / teaspoon of the salt in a medium
1
4
bowl. Stir with a whisk. While whisking, add the
remaining 3 tablespoons of olive oil in a steady
s t ream and whisk until the mixture is an emul-
s i o n . Reserve.
When Griddler Express
type of the potato slices on the lower grill.
Cover and grill until tender, about 4 to 6 minutes,
depending on thickness. As potatoes finish
grilling, arrange them on a platter and sprinkle
with remaining salt. When all potatoes are
grilled, top with sliced celery and chopped re d
is hot, arrange half the
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Griddler Express
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is hot, arrange one
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onion. Drizzle with Lemon Dill Dressing and
serve warm, or cover, refrigerate and serve
c h i l l e d .
Nutritional information per serving:
Calories 304 (46% from fat) • carb. 40g • pro. 4g
• fat 17g • sat. fat 2g • chol. 0mg • sod. 324mg
*It is important that the potatoes be sliced to an
even thickness to maintain optimum contact
with upper and lower grilling surfaces at the
same time. Slicing can be done using a mando-
line, or even easier using a Cuisinart
P rocessor fitted with the 4- or 6-mm slicing disc.
White/yellow potatoes sliced 4-mm thick will
take about 4 to 4
White/yellow potatoes sliced 6-mm thick will take
about 5 to 5
potatoes will take about 30 to 45 seconds less
to grill until tender.

Grilled Portobello Salad

Makes 4 servings
1
/ cup extra virgin olive oil
4
2 tablespoons white balsamic vinegar
1 tablespoon water
1 clove garlic, peeled and minced
1 tablespoon minced onion or shallot
1 teaspoon thyme
1
/ teaspoon kosher salt
2
1
/ teaspoon freshly ground pepper
4
18 ounces thickly sliced
portobello mushrooms*
1
/ cup finely chopped red bell pepper
3
1
/ cup finely chopped yellow bell pepper
3
Place the olive oil, vinegar, water, garlic, onion,
on
thyme, salt, and pepper in a food processor fit-
ted with the metal blade or a blender. Process
or blend until emulsified. Pour over the sliced
portobellos and toss gently to coat. Let stand
for 10 to 15 minutes.
Preheat the Cuisinart
high setting. When the Griddler Express
hot, arrange one third of the sliced portobellos
on the bottom grill, cut side down. Close and
grill for 3 minutes. Remove and place on a plat-
ter. Repeat with the remaining sliced portobellos.
Sprinkle with the chopped red and yellow p e p-
p e r s and serve. May be served warm or chilled.
Grilled portobellos also make a very good filling
for grilled panini – use in place of or in addition
11
• calc. 41mg • fiber 5g
1 / minutes to grill until tender.
2
1 / minutes to grill until tender. Sweet
2
Griddler Express
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F o o d
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