My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!
Provided by Galley Wench
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Chill salad plates.
- VINAIGRETTE:.
- Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
- In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
- BLANCH BEANS:.
- Bring a large pot of salted water to a rapid boil.
- Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
- Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
- Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
- PREPARE VEGETABLES FOR GRILLING:.
- Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
- Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
- To Grill Vegetables:.
- Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
- Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
- Brush zucchini, onions, mushrooms and potatoes with olive oil.
- Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
- Remove from grill and cool slightly.
- Cut vegetables into 1-inch pieces.
- Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
- Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
- Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
- Pass remaining dressing.
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Yetunde Sofiat Giwa
[email protected]This salad is a waste of time and ingredients. I would not recommend it to anyone.
Jinat Hossain
[email protected]This salad is not worth the effort. There are much better grilled vegetable salads out there.
Towaare Potuo
[email protected]I'm not sure why this salad has so many positive reviews. I thought it was just average.
Reehan Ali
[email protected]This salad is okay, but it's not my favorite. I think it's a bit too simple.
Norajean Wapoose
[email protected]The vinaigrette in this salad is too acidic. I would have preferred a more mellow flavor.
Mohsen Fouaani
[email protected]The vegetables in this salad were undercooked. I would have liked them to be more tender.
Cre»õu Ovidiu
[email protected]This salad is a bit bland. I think it needs more seasoning.
Oluwaseun Friday
[email protected]I'm not sure what I did wrong, but my salad didn't turn out as good as I hoped. The vegetables were a bit overcooked and the vinaigrette was too oily.
Hussain Broshee
[email protected]This salad is a great way to show off your grilling skills. The vegetables are cooked to perfection and the vinaigrette is a perfect complement.
Payer Ahmed
[email protected]I love the combination of grilled vegetables and tarragon vinaigrette. It's a delicious and healthy salad that's perfect for any occasion.
Fredrico S
[email protected]This salad is a great summer dish. It's light and refreshing, and the grilled vegetables are packed with flavor.
Abigail Ruiz
[email protected]This salad is a great way to use up leftover grilled vegetables. It's also a great way to get your kids to eat their vegetables.
Hectic Hunt
[email protected]I made this salad for a picnic and it was a huge hit! Everyone loved the grilled vegetables and the vinaigrette was a perfect addition.
Amelia Adamson
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Gwendolyn Cleland
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with flavor and the vinaigrette is a perfect complement to the grilled vegetables.
ender xp
[email protected]I'm not usually a fan of grilled vegetables, but this salad changed my mind. The vegetables were cooked perfectly and the vinaigrette was delicious. I'll definitely be making this again.
Shova Rana
[email protected]This salad was a great way to use up some leftover grilled vegetables. The vinaigrette was simple to make and really brought out the flavors of the vegetables.
Cheki Sherpa
[email protected]I've made this salad several times now and it's always a hit! The vegetables are grilled to perfection and the vinaigrette is so flavorful. I highly recommend it!
Addi Ashworth
[email protected]This grilled vegetable salad is a delightful symphony of flavors, textures, and colors. The smoky char of the vegetables pairs perfectly with the tangy tarragon vinaigrette, creating a dish that is both refreshing and satisfying.