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

  1. Remove the seeds and the pith from the peppers. Cut into quarters
  2. Cut onion into quarters
  3. 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

  1. 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

  1. Remove vegetables from grill and slice into smaller pieces (according to preference)
  2. Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
  3. 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