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  • Grilled Salad With Dijon, Balsamic Vinegar, Basil And Olive Oil Dressing

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    Grilled Salad With Dijon, Balsamic Vinegar, Basil And Olive Oil Dressing
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x red pepper, seeded, and, cut in half
    • 1 x radicchio, quartered
    • 2 x Belgian endive, halved
    • 2 sm zucchini, quartered lengthwise
    • 1 x romaine lettuce, torn into bite sized pcs
    • 1/4 c. extra virgin olive oil
    • 1/2 tsp dry thyme
    • 1/2 tsp paprika Dressing
    • 1/2 tsp Dijon mustard
    • 1 Tbsp. fresh basil
    • 1 x green onion, chopped
    • 1/8 c. balsamic vinegar
    • 1/4 c. extra virgin olive oil
    • 1 x salt and pepper, to taste

    Directions

    1. In a small bowl combine extra virgin olive oil, thyme and paprika. Brush red pepper, radicchio, endive and zucchini with mix.
    2. On high heat grill zucchini and pepper skin side down for 5 min.
    3. Add in endive and radicchio and grill for another 5 min.
    4. Turn vegetables occasionally. Brush with oil mix.
    5. Vegetables are done when they become limp Remove. Peel skin off red pepper after it has cooled.
    6. Slice all vegetables diagonally.
    7. Dressing:In a small bowl whisk mustard, basil, green onions and vinegar.
    8. Slowly whisk with oil. Season with salt and vegetables.
    9. Pour over vegetables and toss well.
    10. Serve over romaine.
    11. Toss with fresh minced parsley.

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