Grilledcourgettesalad Recipes

GRILLED COURGETTE SALAD

Steps:

• Make the dressing by whisking all ingredients together; season to taste.
• Slice courgettes lengthwise (a handheld cheese slicer works well - you want thin-ish slices, but not so thin that they break when you're grilling them).
• Drizzle courgette slices with olive oil and mix.
• Grill the slices, browning both sides.
• Mix grilled slices with the dressing, parsley and walnuts, and serve.

GRILLADES AND GRITS

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

WARM SALAD OF CHARGRILLED COURGETTES & SALMON

Steps:

• Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.
• Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they're thoroughly coated.
• Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won't get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.
• Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.
• To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.

GRILLED SALAD

Steps:

• Whisk mustard, vinegar, shallot, and 1/4 cup olive oil. Season with salt and pepper.
• Heat grill to high. Slice polenta into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side, then cut into croutons. Drizzle romaine and radicchio with olive oil and season with salt and pepper. Grill lettuces, cut sides down, until slightly wilted and charred, about 1 minute. Arrange greens and croutons on a platter and drizzle with vinaigrette.