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Grilled Vegetable Salad with Carrot Sauce
Makes 2 Servings
Ingredients
* FOR THE VINAIGRETTE:
*1/3 cup extra virgin olive oil
*1 1/2 tbls. balsamic vinegar
*1/2 tsp. Dijon-style mustard
*Sea salt and freshly ground pepper
*1/2 tsp. fresh chives, finely minced
*1/2 tsp. fresh parsley, finely chopped
*1/2 tsp. fresh tarragon, finely chopped
* FOR THE VEGETABLE SALAD:
*1 medium carrot
*1 small zucchini
*1 small yellow squash
*1 large new red potato
*1 medium red onion
*1 medium red or yellow bell pepper
*1 medium tomato
*8 jumbo cloves garlic, unpeeled
*Sea salt and freshly ground pepper
*Olive oil
*4 ounces salad greens (one handful)
* FOR THE CARROT SAUCE:
*1/2 cup fresh carrot juice
*Sea salt and freshly ground pepper
* FOR THE GARNISH:
*Fresh parsley sprigs, tarragon leaves and chive straws
Instructions
1To prepare the vinaigrette, combine all the ingredients and whisk thoroughly. Taste and adjust seasonings.
2To prepare the vegetables, peel, trim the ends and slice the carrot lengthwise, 1/2-inch thick. Trim the ends and slice the zucchini and yellow squash into 1/2-inch lengthwise strips. Wash and dry the potato. Trim, if necessary, and cut into 1/2-inch thick slices.
3Peel the red onion and cut into quarters. Wash the bell pepper, split in half and remove the seeds and membrane. Split each half in two. Wash the tomato, cut away the stem and cut in half.
4Place the prepared vegetables and the garlic cloves in a shallow dish. Season with salt and pepper and coat lightly with olive oil by tossing gently in the dish. Separately, wash and thoroughly drain the salad greens and set aside.
5Preheat the grill. Sear the seasoned vegetables over a hot grill, about 8 minutes. The potato takes another 1-2 minutes. The cooking times will vary greatly depending on the grill, thickness and ripeness of the vegetables. Vegetables should be colored, yet somewhat crunchy. Remove vegetables to the shallow dish in which they were seasoned. Allow the garlic to cool before removing skin.
6To prepare the carrot sauce, juice several carrots to obtain 1/2 cup of fresh juice. Pour into a small saucepan, place over high heat and bring to a boil. Reduce the carrot juice by half and remove from heat. Season with salt and pepper. Taste and adjust seasonings. Set aside and allow to cool.
7To assemble the salad, toss the salad greens with 1/4 of the vinaigrette. Place the salad greens in the center of a large plate. Place the grilled vegetables over and around the salad greens. Pour the remaining vinaigrette over the vegetables. Pour 1/2 of the carrot sauce around the vegetables on each plate. Garnish with herbs and a few turns of the peppermill just before serving.
Notes
  • For variation, use seasonal vegetables, herbs or salad to taste.
  • All the elements are served at room temperature. The sauce may be slightly warm, if desired.
  • Roast the vegetables in the oven, rather than grilling.

Source
Chef Jacques Haeringer, L'Auberge Chez Francois, Great Falls, VA.