Enjoy This Recipe Courtesy of Chef Les Kincaid
Grilled Vegetable Salad with Shaved Parmesan
1/4 cup olive oil
Pinch of red pepper flakes
2 Japanese eggplants, halved lengthwise
1 red bell pepper, halved lengthwise and seeded
1 small red onion cut into 1/8-inch slices
1 zucchini, halved lengthwise
1 yellow summer squash, halved lengthwise
1/4-pound wedge Parmesan
1 carrot, diced fine
1 celery rib, diced fine
1 head radicchio, diced fine
4 cups frisée or curly endive
Lemon Oregano Vinaigrette (recipe follows)
Preheat a grill until hot.
In a small bowl combine oil and pepper flakes and brush over halved and sliced vegetables.
Grill vegetables for 2 to 3 minutes per side or until soft. Cool.
With a vegetable peeler, shave half of Parmesan into "shingles." Grate remaining Parmesan. In large salad bowl toss grilled vegetables, diced vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette. Garnish with shaved Parmesan.
Yield: 8 servings
Lemon Oregano Vinaigrette
1 teaspoon Dijon Mustard
1/2 cup olive oil
1 shallot diced
1 teaspoon oregano minced
2 lemons, juice only
In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until combined well.
Add oil slowly while whisking vigorously.
Add remaining lemon juice and season with salt and pepper.
Add oil, a little at a time, blending after each addition until sauce coats the back of a spoon.
Add additional seasoning to taste if desired.
Note: This is delicious drizzled over sliced beefsteak tomatoes and sprinkled with crumbled blue cheese if desired.
Yield: about 1/2 cup