Best 4 Grilled Salad With Herbed Vinaigrette Recipes

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED ROMAINE WITH CITRUS HERB VINAIGRETTE

Steps:

• Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grill grate. To make the vinaigrette, add the vinegar, orange juice vinegar, Dijon, lime juice, lemon juice, basil and oregano to a blender or food processor. Pulse to blend. With the machine running, slowly add the olive oil and process until the dressing emulsifies. Transfer to a bowl. Season with salt and pepper. Cut each romaine heart in half, leaving the core intact. Brush the cut side of the romaine halves with olive oil. Place the romaine halves, cut side down, on the grill directly over the heat and cook until the leaves develop a char and slightly wilt, about 2 minutes. Turn and cook for about another 2 minutes. Transfer the romaine halves, cut side up, to individual plates. Spoon 2 tablespoons of the dressing over each salad and top with 1/6 of the green onions, 1/6 of the parsley and 2 tablespoons of crumbled goat cheese. Pass additional vinaigrette on the side. Serves 6.

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS

Steps:

• Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
• Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
• Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• 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.
• For vegetables:
• 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.
• 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.
• 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.