Grilled Vegetable Salad With Tarragon Vinaigrette

Recipe by Galley Wench
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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