Name: Grilled Vegetable Salad with Lemon-Mustard Vinaigrette
Yield: Makes 8 servings
Ingredients: 3 tablespoons red wine vinegar; 1 shallot, finely chopped; 1 garlic clove, minced; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh dill; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 3/4 cup extra-virgin olive oil; 20 asparagus spears, each trimmed to 5-inch length; 8 green onions, green tops trimmed; 4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices; 2 large ears of corn, husked; 4 medium heads of Belgian endive; 2 small heads of radicchio, halved through core; 6 plum tomatoes, halved lengthwise; Olive oil (for brushing)

Recipe information

Yield
Makes 8 servings

Ingredients

Vinaigrette

3 tablespoons red wine vinegar

1 shallot, finely chopped

1 garlic clove, minced

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3/4 cup extra-virgin olive oil

Vegetables

20 asparagus spears, each trimmed to 5-inch length

8 green onions, green tops trimmed

4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices

2 large ears of corn, husked

4 medium heads of Belgian endive

2 small heads of radicchio, halved through core

6 plum tomatoes, halved lengthwise

Olive oil (for brushing)

Preparation

For vinaigrette:
Step 1
Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
For vegetables:
Step 2
Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
Step 3
Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
Step 4
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

TagsSalad Asparagus Vegetable Zucchini Squash Corn Endive Chicory Leafy Greens Radicchio Plum Tomato Tomato Side Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Grilling Bon Appétit

Recipe information

Ingredients

Vinaigrette

Vegetables

Preparation

For vinaigrette:

Step 1

For vegetables:

Step 2

Step 3

Step 4

Recipe notes