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 

Curtis Stone
June 2015

Gallery

© Con Poulos

Recipe Summary

total:
40 mins
Yield:
6 to 8
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Ingredients

VINAIGRETTE
SALAD

Directions

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

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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.

Suggested Pairing

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

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