idealchef.com

Spring Vegetable Composite Salad

Date Added: May 6, 2010 American Appetizers
Back to Search

No Related Video Recipes Available.

Prep Time

4 mins

Cook Time

5 mins

Ready In

9 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This is a fresh spring salad. Assorted grilled vegetables served with a Dijon Vinaigrette. This grilled vegetable salad is great as a appetizer or a meal.


Ingredients

  • 3  Each Shitake Mushroom Caps
  • 1
  • 4  Each Asparagus
  • 2
  • 1  Each Plum Tomato, cut in half
  • 3
  • 2  Each Red Onion Slices, 1/3"
  • 4
  • 3  Table Spoon(s) Olive Oil, for marinade
  • 5
  • 1  To Taste Salt & Pepper
  • 6
  • 1  Pinch Fresh Thyme
  • 7
  • ½  Tea Spoon(s) Herbs de Provence
  • 8

Directions

    1. In salted boiling water, blanch asparagus for 40 seconds then shock in ice water
    2. Preheat oven to 375 degrees
    3. Season tomato with salt, pepper, olive oil and fresh thyme
    4. Roast tomato in oven for 45 minutes
    5. Season the vegetables with olive oil, salt, pepper and herbs de provence
    6. Grill vegetables on both sides
    7. Squeeze the Dijon Vinaigrette on the plate in a decorative design
    8. Arrange the vegetables and serve

    Dijon Vinaigrette

    Ingredients

  • 3 Table Spoon(s) Creole Mustard
  • 1/2 Cup(s) Mayonnaise
  • 1/3 Cup(s) Red Wine Vinegar
  • 1 Cup(s) Olive Oil
  • To Taste Salt & Pepper
  • Directions

    1. In a bowl, whisk together the mustard, mayonnaise, vinegar, salt and pepper
    2. Once combined, slowly whisk in the olive oil

To add a comment you must have to login or sign up.