Grilled Vegetable Salad With Brown Butter Vinaigrette Recipe

Name: Grilled Vegetable Salad With Brown Butter Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 2 tablespoons shallot, minced; 2 tablespoons garlic, minced; 1 tablespoon Dijon mustard; 1/4 cup sherry vinegar; 1/2 extra virgin olive oil; kosher salt and freshly ground pepper; 1 head cauliflower, cut into large florets and thickly sliced; 18 baby carrots, cut on the bias into large pieces; 10 large radishes, quartered; 1/2 cup olive oil; kosher salt and freshly ground pepper; 6 ounces wild arugula; Leaves from 6 sprigs fresh mint, torn; 12 ounces fresh goat cheese, crumbled

Servings: persons

1/2 cup unsalted butter
2 tablespoons shallot, minced
2 tablespoons garlic, minced
1 tablespoon Dijon mustard
1/4 cup sherry vinegar
1/2 extra virgin olive oil
kosher salt and freshly ground pepper
1 head cauliflower, cut into large florets and thickly sliced
18 baby carrots, cut on the bias into large pieces
10 large radishes, quartered
1/2 cup olive oil
kosher salt and freshly ground pepper
6 ounces wild arugula
Leaves from 6 sprigs fresh mint, torn
12 ounces fresh goat cheese, crumbled

1
Prepare a hot fire for direct-heat cooking in a charcoal grill.
2
To make the vinaigrette, in a saucepan over medium heat, melt the butter.
3
When the butter is melted, reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is browned and smells nutty, about 10 minutes.
4
Let cool to room temperature.
5
In a large bowl, whisk together the brown butter, shallot, garlic, mustard and vinegar.
6
Whisk in the oil and season to taste with salt and pepper.
7
(You can also whirl the ingredients together in a blender, if you like.)
8
In a large bowl, mix together the cauliflower, carrots, radishes and the 1/2 cup olive oil.
9
Season with salt and pepper.
10
Put the vegetables on the grill rack and cook, turning once, until pronounced grill marks form, about 2 minutes per side.
11
You want to have nice caramelization on the vegetables, but they should still have some integrity to them.
12
Remove the vegetables from the grill, put them in a large bowl, and let cool slightly.
13
Add the arugula, mint and vinaigrette and toss well.
14
Divide the vegetables evenly among 6 salad plates.
15
Top with the goat cheese, dividing it evenly, and serve.

1172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup unsalted butter, 2 tablespoons shallot, minced, 2 tablespoons garlic, minced, 1 tablespoon Dijon mustard, and more.

Yes, Grilled Vegetable Salad With Brown Butter Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable Salad With Brown Butter Vinaigrette

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