Grilled Vegetable Salad
Serves 4
Ingredients
For Salad
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 tsp chopped parsley leaves
- ½ tsp ground cumin
- ½ tbsp minced garlic
- ½ tbsp kosher salt
- ½ head radicchio, coarsely chopped
- Herb Vinaigrette (listed below)
Herb Vinaigrette
- ½ tbsp Dijon mustard
- fresh thyme leaves
- kosher salt to taste
- 1 tsp minced shallot
- fresh rosemary, chopped
- fresh parsley leaves, chopped
- white pepper to taste
- ½ cup red wine vinegar
- 1 cup extra virgin olive oil
How-to
Grill Vegetables
- Remove the seeds and the pith from the peppers. Cut into quarters
- Cut onion into quarters
- Grill over high heat for 5-6 minutes, or until tender, turning often to grill all sides. If you do not have a grill, preheat oven to 475º and cook on a baking sheet until tender, about 8-9 minutes
Make Vinaigrette
- Meanwhile, in a mixing bowl, whisk together all vinaigrette ingredients except the olive oil. Slowly drizzle in the oil while whisking vigorously to form an emulsion. It helps to stick a towel under the bowl while mixing to prevent it from sliding around. Set aside
Assemble & Dress Salad
- Remove vegetables from grill and slice into smaller pieces (according to preference)
- Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
- Toss with dressing according to taste, and transfer to a platter to serve. If serving later, chill the salad and the dressing separately and dress right before serving