Grilled Vegetable Salad with Pistachio Vinaigrette Recipe

Name: Grilled Vegetable Salad with Pistachio Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large garlic clove, minced; 1 tablespoon minced fresh flat-leaf parsley; 2 teaspoons minced fresh thyme; Kosher salt and freshly ground pepper; 1/2 pound fresh chanterelle mushrooms, thickly sliced if large; 1/2 pound thin asparagus, trimmed; 3 tablespoons balsamic vinegar; 5 tablespoons Toasted Pistachio Oil; 6 cups mesclun (about 6 ounces)

Servings: persons

1/4 cup olive oil
1 large garlic clove, minced
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
Kosher salt and freshly ground pepper
1/2 pound fresh chanterelle mushrooms, thickly sliced if large
1/2 pound thin asparagus, trimmed
3 tablespoons balsamic vinegar
5 tablespoons Toasted Pistachio Oil
6 cups mesclun (about 6 ounces)

1
Preheat the oven to 500.
2
In a bowl, combine the oil, garlic, parsley, thyme, salt and pepper.
3
Spread the mushrooms on a baking sheet and toss with half of the herb oil.
4
Roast for 4 to 5 minutes, stirring, until tender and browned.
5
Transfer to a plate.
6
On the baking sheet, toss the asparagus with the remaining herb oil and roast for 6 to 7 minutes, stirring, until tender and browned.
7
Cut the asparagus into 2-inch lengths and add to the mushrooms.
8
In a bowl, blend 1 1/2 tablespoons of the vinegar with 2 tablespoons of the Toasted Pistachio Oil and toss with the mesclun.
9
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mound the salad on 4 plates.
10
Add the mushrooms and asparagus to the bowl, toss with the remaining balsamic vinegar and arrange on the salads.
11
Drizzle the remaining Toasted Pistachio Oil over and around each salad.

365

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 10 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large garlic clove, minced, 1 tablespoon minced fresh flat-leaf parsley, 2 teaspoons minced fresh thyme, and more.

Yes, Grilled Vegetable Salad with Pistachio 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 Pistachio Vinaigrette

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