Grilled Vegetable Salad with Lemon-Mustard Vinaigrette

Name: Grilled Vegetable Salad with Lemon-Mustard Vinaigrette
Yield: 8 Servings
Ingredients: 3 tablespoons red wine vinegar; 1 shallot, finely chopped; 1 garlic clove, minced; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh dill; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 3/4 cup extra-virgin olive oil; 20 asparagus spears, each trimmed to 5-inch length; 8 green onions, green tops trimmed; 4 medium zucchini, each cut lengthwise into 1/4-to 1/3-inch-thick slices; 2 large ears of corn, husked; 2 medium heads of Belgian endive; 2 small heads of radicchio, halved through core; plum tomatoes, halved lengthwise; Olive oil (for brushing)

By Diane Rossen Worthington

September 30, 2006

Recipe notes