Grilled Vegetable Salad with Lemon-Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons red wine vinegar |
1 shallot, finely chopped |
1 garlic clove, minced |
1 tablespoon chopped fresh italian parsley |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh dill |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
3/4 cup extra-virgin olive oil |
20 asparagus spears, each trimmed to 5-inch length |
8 green onions, green tops trimmed |
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices |
2 large ears of corn, husked |
4 medium heads of belgian endive |
2 small heads of radicchio, halved through core |
6 plum tomatoes, halved lengthwise |
olive oil (for brushing) |
Directions:
1. For vinaigrette: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
2. For vegetables: Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
3. Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
4. Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.
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