Recipe Index
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Warm Grilled Vegetable Salad with Dijon-Fresh Herb Vinaigrette (From How to Grill Vegetables, 7-8/08) |
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| Category: | side dishes |
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| Source: | Joe George |
| Prep Time: | 30 minutes |
| Number of Servings: | makes 4 servings |
| Ingredients: | 1 shallot, finely chopped 1 garlic clove, minced 1 tablespoon minced Italian parsley 1 tablespoon minced chives 1 tablespoon minced basil 1 tablespoon minced dill 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 4 tablespoons white balsamic vinegar 1 1/4 cup extra-virgin olive oil, divided 1 pound asparagus, trimmed 8 green onions, trimmed 4 medium zucchini, thickly sliced 2 large ears of corn, husked 4 heads of Belgian endive 2 small heads of radicchio, halved 6 plum tomatoes, halved |
| Directions: | Make the vinaigrette by combining in a food processor the shallot, garlic, parsley, chives, basil, dill, mustard, lemon, vinegar. and oil; process until smooth. Lay the vegetables on a tray and drizzle them with a small amount of vinaigrette, turning them to coat them evenly. Allow the vegetables to marinate for about a half hour. Preheat a grill to medium hot, grill the vegetables and then arrange them on a large platter. Drizzle with additional vinaigrette. Serve warm or at room temperature. |
