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Ingredients: Zucchini, mushrooms (Cremini, Agaricus, Baby Portabello, etc.), 1/4 radicchio or 1/2 radicchio treviso, carrot sticks (blanched), red bell peppers. For the dressing: whipping cream, blue cheese, minced garlic, white vinegar, dried herbs (basil, oregano, thyme).
Recipe: Cut the zucchini, the red pepper and carrots to sticks. First blanch the carrot sticks in boiling water for 2 minutes. Season all the vegetables and grease them with little oil. Grill all vegetables over the B-B-Q and arrange them in a plate.
Meanwhile, mix in a food processor all the ingredients for the dressing according to your taste. Drizzle over the grilled vegetables. Garnish with chives and fresh mint. Tip: I think that the grilled vegetable salad can be somehow modified and turned into a nice vegetarian entree if you substitute the blue cheese dressing with béarnaise sauce, but I don't know. I should try it one day.
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