In this hearty knife-and-fork salad, chef Curtis Stone serves big chunks of grilled vegetables with a mix of peppery greens. He keeps the skins on the avocados for easy grilling, so be sure to rinse and dry them beforehand.
Slideshow:More Grilled Vegetable Recipes
6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons chopped tarragon
2 tablespoons minced shallot
1 1/2 tablespoons grainy mustard
1 pound thin asparagus
4 heirloom tomatoes, quartered lengthwise
2 medium zucchini, halved lengthwise
2 unpeeled Hass avocados—washed, quartered and pitted
2 tablespoons extra-virgin olive oil
5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups)
1/4 cup toasted hazelnuts, chopped
How to Make It
Step 1 Make the vinaigrette
In a medium bowl, whisk all of the ingredients until well blended.
Step 2 Make the salad
Light a grill. In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper. Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini. Cool.
Arrange the greens on a platter. Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts. Serve with the grilled vegetables and the remaining vinaigrette.
Pair this grilled vegetable dish with a fragrant, pear-scented Pinot Grigio.
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