Grilled Vegetables and Summer Greens with Shallot Vinaigrette

Name: Grilled Vegetables and Summer Greens with Shallot Vinaigrette
Total time: 40 min
Yield: 6 to 8
Ingredients: 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

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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

By Curtis Stone

June 2015

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Grilled Vegetables and Summer Greens with Shallot Vinaigrette

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Grilled Vegetables and Summer Greens with Shallot Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

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