GRILLED VEGETABLE SALAD

 



  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper 
  • 10 mushrooms
  • 1 bunch arugula (preferably baby arugula)
  • 8 tablespoons olive oil
  • Zest of 1 lemon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt and ground black pepper


For the marinade:

  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 dessert spoon salt
  • 1 hot red chili pepper
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Grated zest of 1 lemon


For the salad dressing:

  1. 1 dessert spoon each of:
  2. red pepper flakes,
  3. black pepper,
  4. salt,
  5. mustard seeds,
  6. mustard,
  7. Juice of 1 lemon,
  8. 6 tablespoons olive oil
  9. 1/3 bunch dill

 Slice the zucchini, eggplant, pepper, and mushrooms into 1.5 cm thick pieces. Soak the eggplant slices in salted water to prevent discoloration and remove any bitter juices. Marinate the prepared vegetables with 5 tablespoons olive oil, 1 tablespoon white wine vinegar, the zest of 1 lemon, 1 hot red chili pepper, and 1 teaspoon each of coriander, salt, and ground black pepper. While the vegetables are marinating, thoroughly wash and dry the arugula leaves. To make the salad dressing, combine 1 teaspoon each of mustard seeds, black pepper, and mustard with the lemon juice, 6 tablespoons olive oil, and 1/3 bunch of dill in a jar; close the lid and shake well. This way, you will be ready to serve the dressing as soon as the salad is prepared. Cook the vegetables on a barbecue, grill, or in a pan for about 5–8 minutes, turning them over until both sides are cooked. Transfer them to a salad bowl, add the arugula and the dressing, and serve immediately.


ENJOY YOUR MEAL

Popular posts from this blog

Orecchiette with Sausage and Broccoli Rabe

Image
Salt 8 ounces sweet Italian sausage, casing removed 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch red chile flakes 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces 12 ounces (3 1/2 cups) dry orecchiette pasta 1/2 cup freshly grated Pecorino Romano cheese Freshly ground black pepper   Ingredients to make orecchiette with sausage and broccoli rabe Bring a large pot of well-salted water to a boil.   A pot of salted, boiling water Meanwhile, break the sausage up into small pieces. Add the oil to a large skillet over medium heat. When the oil shimmers, add the sausage to the pan and cook, undisturbed, until the browned on one side, about 4 minutes.   Sausage cooking in a large pan Reduce heat to low. Add garlic and chile flakes and cook, stirring frequently until fragrant, about 1 minute. Cover and remove from the heat.   Garlic and chili flakes added to the pan with sausage Add the ...
Read more

Chunky Southwest Chili

Image
  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...
Read more

Sucettes d’huîtres, jus de cresson

Image
  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL
Read more