Grilled Vegetable Salad With Tarragon Vinaigrette Recipes

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

SALAD WITH VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• 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.

GRILLED VEGETABLE SALAD

Steps:

• In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside.
• Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

Steps:

• Tarragon Vinaigrette:
• In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
• Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
• In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

CHOPPED SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl, combine all of the ingredients and toss with your hands until evenly distributed. To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid.

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE

Steps:

• For salad:
• Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
• Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
• For dressing and assembly:
• Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
• Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
• Scoop steamed rice onto a platter and top with salad.

GRILLED VEGETABLE SALAD WITH OREGANO DRESSING

Steps:

• For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
• For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
• Brush vegetables with half the oregano dressing and sprinkle with a little salt.
• Cook vegetables on heated barbecue grill (medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbecue is small).
• Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.

GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE

Steps:

• Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
• Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.