Grilled Vegetables and Summer Greens with Shallot Vinaigrette

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.

  • Total Time:
  • Servings: 6 to 8
KEY: Dinner, Side Dishes, Salads, Vegetarian, Grilling/Barbecuing, Summer, Barbecue/Cookout, Healthy, Fast

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  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons chopped tarragon
  • 2 tablespoons minced shallot
  • 1 1/2 tablespoons grainy mustard
  • Kosher salt
  • Pepper
  • 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
  • Kosher salt
  • Pepper
  • 5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups)
  • 1/4 cup toasted hazelnuts, chopped

How to make this recipe

  1. Make the vinaigrette In a medium bowl, whisk all of the ingredients until well blended.
  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.
  3. 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.

Suggested Pairing

Pair this grilled vegetable dish with a fragrant, pear-scented Pinot Grigio.

Contributed By Photo © Con Poulos Published June 2015

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1033459 recipes/grilled-vegetables-and-summer-greens-shallot-vinaigrette 2015-05-15 Curtis Stone weeknight-dinner|side-dishes|salads|vegetarian|grilling-barbecuing|summer|6|8|barbecue-cookout|healthy|fast june-2015 recipes,grilled-vegetables-and-summer-greens-shallot-vinaigrette 1033459