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Ingredients for 2 salads:
2 small zucchini cut to 1-inch sticks,
4 oz. mushrooms (Cremini, Agaricus,
Baby Portabello),
1/4 radicchio or 1/2 radicchio treviso,
carrot sticks (blanched),
red bell peppers.
For the dressing:
2 oz. 18% cream,
2 oz. blue cheese,
1/2 teaspoon of minced garlic,
1 tbsp. white vinegar,
pinch of dried herbs (basil, oregano, thyme). |
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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 with salt and pepper 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 the blue cheese dressing over the grilled vegetables in the plate. Garnish with chives or a sprig of fresh thyme. 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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