Ingredients
2 Carrots
1 large Zucchini
1 large Yellow Squash
3/4 large Red Onion
1 lb. large Asparagus Spears1
1 lb. Snow Peas
1 lb. Broccoli
3-4 Green Onions
2 Heads Romaine Lettuce
1 Head Oak Lettuce
1 Head Frisee
1/4 cup Olive Oil
3/4 tsp. Salt
1/2 tsp. Pepper
Dressing: 2 small cloves Garlic
2 Tbsp. Champagne Vinegar
1 Tbsp. Dijon
1/2 tsp Salt
1/4 tsp Pepper
2 Tbsp. Olive Oil
1/3 – 1/2 cup Canola Oil
❃❃Serves 4❃❃
Preparation
Preheat outdoor grill on high heat.
Cut carrots, squash and zucchini into flat spears about 3 inches long by 1/2 inch wide.
Slice onion across leaving in flat disks. Remove woody bottoms of the asparagus and cut broccoli into sections leaving 1/2 inch to 1 inch of stem to keep them intact. Leave peas and green onions whole.
Put all vegetables, except lettuce, on a sheet pan and evenly coat and toss with 1/4 cup olive oil, 3/4 tsp. salt and 1/2 tsp. pepper.
Chop lettuce and set aside in a bowl.
Make Dressing
Combine vinegar, salt, pepper, Dijon, garlic and oils in a small jar shaking until well combined.
Cook
Turn grill down, as not to burn vegetables, and put vegetables onto grill or put smaller vegetables such as peas into a grill pan or basket. Start with vegetables such as carrots and red onion moving to softer vegetables last and grill until there are nice grill marks and the vegetables are warmed through but still have some crunch.
Remove from grill and set aside. Rough cut red onions into bite size pieces.
Dress lettuce and put in the middle of a large platter and arrange vegetables around the tray. This can be done up to 1 hour before serving as this salad can be served warm or at room temperature.