Grilled Vegetable Salad with Dressing
Salads • Pan-Asian
Description
Grilled Vegetable Salad with Dressing
Ingredients
- Shelled roasted pumpkin seeds ¼ cup
- Sesame Seeds 2 teaspoons
- Olive Oil 2¼ tablespoons
- Salt to taste
- Avocado ½ piece
- Physalis 3 pieces
- Shallots 5 heads
- Jalapeño pepper ½ piece
- Garlic 2 cloves
- Romaine lettuce 1 head
- Tuscan kale 5 oz
- Mint 0 oz
- Parsley 0 oz
- Tarragon leaves 0 oz
- Freshly squeezed lime juice 2 tablespoons
- Small pattypans 10 pieces
- Eggplant 1 piece
- Herbs 1 bunch
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 180˚C (350˚F). On a rimmed baking sheet, mix pumpkin seeds and sesame seeds with oil; season with salt. Bake, stirring occasionally, for 6-8 minutes until golden (the pumpkin seeds should puff up).
Step 2
Combine avocado, physalis, shallots, jalapeño, garlic, lettuce leaves and kale, mint, parsley, tarragon, lime juice, half of the roasted seeds with ¼ cup of water and blend until smooth; season with salt.
Step 3
Can be prepared in advance: the dressing can be made 1 day before serving. Cover and refrigerate.
Step 4
Preheat the grill to medium heat (or heat a dry cast-iron skillet over medium heat). In a large bowl, combine pattypans, eggplant, shallots, and romaine lettuce with oil, mix, and season with salt. Grill the vegetables for 5-10 minutes, stirring occasionally, until tender and slightly charred.
Step 5
Place some dressing on a plate (you should have some dressing left) and arrange the vegetables on top. Sprinkle with herbs and remaining seeds. Serve with lemon wedges.
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