Grilled Vegetable Salad
THIS SALAD IS PERFECT FOR A SPECIAL LUNCHEON WHEN YOU NEED A DISH THAT IS AS GOOD LOOKING AS IT IS GOOD TASTING. FRESH ASPARAGUS, CORN, AND AVOCADO BLEND WITH GRILLED CHICKEN AND DIJON BALSAMIC VINAIGRETTE—YOU MAY HAVE FRIENDS AND FAMILY BEGGING FOR MORE!
Dijon Balsamic Vinaigrette
1/4 cup Dijon mustard
1/2 cup balsamic vinegar
2 large cloves garlic, minced
11/4 cups olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
Vegetable Marinade
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup minced parsley
1/4 cup julienned basil
2 large cloves garlic, minced
1 (8-ounce) boneless skinless chicken breast
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup Vegetable Marinade
2 ears corn, husks and silk removed
1 medium Japanese eggplant, split lengthwise
1 medium zucchini, split lengthwise
6 large spears asparagus, trimmed
1 medium avocado, diced
2 tablespoons chopped oil-packed sun-dried tomatoes
2 cups chopped Romaine lettuce
2 cups chopped green leaf lettuce
1 cup Dijon Balsamic Vinaigrette, plus extra, for serving
2 green onions, chopped
1. Do ahead: To make the Dijon Balsamic Vinaigrette, combine the mustard, vinegar, and garlic in a blender. With the motor running, pour the oil in a thin stream and process just until blended. Add the salt and pepper, then set aside.
2. Do ahead: To make the Vegetable Marinade, combine the ingredients in a food processor and pulse until well blended. Cover and refrigerate until ready to use.
3. Do ahead: Season the chicken breast with some of the salt and pepper and put it in a resealable plastic bag. Lightly pound it with a mallet, then add 1/4 cup of the Vegetable Marinade. Refrigerate for 30 minutes.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
5. Put the corn, eggplant, zucchini, and asparagus into a large resealable bag and pour the remaining marinade over them. Refrigerate for 15 minutes.
6. Shake excess marinade from the chicken and grill for 5 to 6 minutes per side, or until cooked through and no longer pink in the center. Let it rest 10 minutes before slicing thinly into strips.
7. Grill the marinated vegetables, turning frequently, until nicely charred and cooked through, but still firm.
8. Cut the kernels from the corn cobs and slice the zucchini, eggplant, and asparagus into 1/2-inch pieces. Put the grilled vegetables in a medium bowl and toss with the avocado and sun-dried tomatoes.
9. Combine the lettuces and dress them with half of the Dijon Balsamic Vinaigrette. Mound the greens in the center of chilled plates and surround them with the mixed vegetables. Put a portion of the grilled chicken on top of each salad and sprinkle with the chopped green onion. Serve the remaining salad dressing on the side.
Serves 2 as an entrée, 4 as a starter
You can easily make this a tempting steak salad by grilling an 8-ounce cut of sirloin or New York steak after an hour in the marinade. Let the meat rest for about 15 minutes before slicing it into thin strips.