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    You are in: Home / Recipes / Grilled Vegetable Salad With Tarragon Vinaigrette Recipe
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    Grilled Vegetable Salad With Tarragon Vinaigrette

    Grilled Vegetable Salad With Tarragon Vinaigrette. Photo by ~Nimz~

    1/1 Photo of Grilled Vegetable Salad With Tarragon Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Galley Wench's Note:

    My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

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    Units: US | Metric




    1. 1
      Chill salad plates.
    2. 2
    3. 3
      Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
    4. 4
      In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
    5. 5
    6. 6
      Bring a large pot of salted water to a rapid boil.
    7. 7
      Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
    8. 8
      Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
    9. 9
      Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
    10. 10
    11. 11
      Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
    12. 12
      Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
    13. 13
      To Grill Vegetables:.
    14. 14
      Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
    15. 15
      Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
    16. 16
      Brush zucchini, onions, mushrooms and potatoes with olive oil.
    17. 17
      Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
    18. 18
      Remove from grill and cool slightly.
    19. 19
      Cut vegetables into 1-inch pieces.
    20. 20
      Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
    21. 21
      Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
    22. 22
      Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
    23. 23
      Pass remaining dressing.

    Ratings & Reviews:

    • on August 29, 2009


      This was just excellent. Loved the combination of grilled vegetables. I used squash and iceberg lettuce with the permission of GW and that worked very well for us. I also used baby portobello mushrooms which is what I had. The dressing really compliments this salad very well. I just arranged everything on top of my lettuce and drizzled the dressing over everything. I left off the walnuts for personal preference. This is a great summer salad. Thanks for sharing. Made for Hidden Gems :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Vegetable Salad With Tarragon Vinaigrette

    Serving Size: 1 (388 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 510.8
    Calories from Fat 351
    Total Fat 39.0 g
    Saturated Fat 7.3 g
    Cholesterol 16.6 mg
    Sodium 261.1 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 8.8 g
    Sugars 8.0 g
    Protein 10.7 g

    The following items or measurements are not included:

    mushroom caps

    fresh tarragon

    white wine vinegar

    lemon pepper

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