Grilled Vegetable Salad With Tarragon Vinaigrette
photo by Nimz_
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
8-10
ingredients
- 1 lb French haricots vert, trimmed (thin green beans)
- 1 1⁄2 lbs new potatoes, washed and cut in half
- 3 large zucchini, sliced lengthwise
- 2 large sweet onions, sliced 1/4 inch thick
- 1 large red pepper
- 1 large yellow pepper
- 3 (4 inch) portobello mushroom caps
- olive oil (for basting)
- 1 head romaine lettuce, chopped (optonal)
- salt
- pepper
-
Garnish
- 1 cup feta cheese, crumbled
- 3⁄4 cup chopped walnuts, toasted
- 1 sprig fresh tarragon
-
Vinaigrette
- 1⁄3 cup white wine vinegar
- 2 teaspoons whole grain mustard (to taste)
- 1 teaspoon Dijon mustard (to taste)
- 2 small shallots, diced
- 1⁄2 teaspoon garlic, minced
- 1 cup salad oil (I used red pepper infused olive oil)
- 2 tablespoons fresh tarragon, coarsely chopped (and muddled)
- 1 teaspoon lemon pepper (to taste)
- 1 pinch sugar (to taste)
directions
- Chill salad plates.
-
VINAIGRETTE:
- Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
- 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.
-
BLANCH BEANS:
- Bring a large pot of salted water to a rapid boil.
- 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.
- Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
- Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
-
PREPARE VEGETABLES FOR GRILLING:
- 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.
- 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.
-
To Grill Vegetables:
- Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
- 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.
- Brush zucchini, onions, mushrooms and potatoes with olive oil.
- Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
- Remove from grill and cool slightly.
- Cut vegetables into 1-inch pieces.
- Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
- Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
- Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
- Pass remaining dressing.
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Reviews
-
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 :)
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"