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Recipes

Grilled Vegetable Salad with Lemon-Mustard Vinaigrette

By Diane Rossen Worthington

Recipe information

  • Yield

    8 Servings

Ingredients

VINAIGRETTE

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

VEGETABLES

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)

Need to make a substitution?

Preparation

  1. FOR VINAIGRETTE:

    Step 1

    Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

  2. FOR VEGETABLES:

    Step 2

    Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.

    Step 3

    Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.

    Step 4

    Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

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