Grilledfigsalad Recipes

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GRILLED FIG SALAD



Grilled Fig Salad image

This salad has something for all your taste buds--and the sweet, salt, sour combines to make a great dish. From Whole Foods. Prep time includes 30 minutes to heat up the grill/marinate the figs. Note: If your figs are smaller, adjust grilling time accordingly.

Provided by Chef Kate

Categories     Greens

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 large fresh figs (Black Mission or Calimyrna)
2 tablespoons balsamic vinegar
6 teaspoons dark brown sugar
1/8 teaspoon cinnamon
1/4 cup extra virgin olive oil
6 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
ground pepper, to taste
8 cups mixed salad greens

Steps:

  • Snip the tiny stem end off each fig and cut in half lengthwise.
  • Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
  • Add the figs and gently toss to coat.
  • Let sit while you heat a grill (indoor or outdoor).
  • If necessary, coat your grill with a little olive oil.
  • When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
  • To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
  • Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
  • Place 2 fig halves decoratively over each plate of greens and serve.

Nutrition Facts : Calories 202.2, Fat 13.7, SaturatedFat 1.9, Sodium 11.9, Carbohydrate 21, Fiber 1.9, Sugar 18.5, Protein 0.6

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA



Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios

Steps:

  • Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
  • Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
  • Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED SALAD



Grilled Salad image

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 teaspoons whole-grain mustard
2 tablespoons red-wine vinegar
1/4 cup minced shallot
1/4 cup olive oil, plus more for drizzling
Salt and pepper
1 log (18 ounces) prepared polenta
1 halved head romaine
1 quartered head radicchio

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.

Nutrition Facts : Calories 290 g, Fat 17 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

Provided by Annisette

Categories     Greens

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup balsamic vinegar
6 tablespoons olive oil
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
3 garlic cloves, minced (about 1 tablespoon)
1 lb asparagus, trimmed
2 medium portabella mushrooms (remove stems)
1 red onion, cut into 1/2 inch rings (about 2 cups)
6 cups fresh baby spinach leaves, rinsed and dried
salt, to taste (optional)
pepper, to taste (optional)

Steps:

  • In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
  • Season with salt and pepper if desired.
  • Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
  • Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
  • Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
  • Place the spinach leaves in a large bowl and set aside.
  • Drain the asparagus mixture, reserving the marinade.
  • Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
  • Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
  • Add the grilled vegetables to the spinach.
  • Transfer the marinade to a saucepan and bring it to a boil.
  • Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
  • Test for seasoning, adding salt and pepper as desired.
  • Serve immediately.

Nutrition Facts : Calories 242.2, Fat 20.8, SaturatedFat 2.9, Sodium 57.8, Carbohydrate 12.3, Fiber 4.5, Sugar 3.7, Protein 5.6

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