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Prep time
45 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
A fluid interpretation of the chopped salad integrating a medley of grilled and raw ingredients —Valerie Gordon
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Ingredients
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1
shallot, sliced
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2
garlic bulbs, minced
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4
anchovy filets, chopped
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3 tablespoons
red wine vinegar
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1
lemon, grilled and chopped
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3
Radicchio, grilled and chopped
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10
baby zucchini blossoms, grilled and chopped
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1 bunch
asparagus, grilled and chopped
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8 ounces
Halloumi, sliced, grilled and chopped
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8
radishes, sliced
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2
little gems, chopped
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1/4 cup
pickled peperoncini, chopped
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6
large green olives, sliced
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1/2 cup
italian parsley leaves
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1/2 cup
grated Parmesan
Directions
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Generously cover radicchio, baby zucchini, asparagus and sliced halloumi in olive oil. Season with Kosher salt.
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Place radicchio, baby zucchini, and halloumi around the indirect heat of the grill, generally towards the edge. place asparagus spears closer to the hotter zone of the grill.
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Continuously turn the vegetables and cheese, remove the vegetables when they appear about 75% cooked, or still have a bit of rigidity.
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In a large salad bowl combine sliced shallots, red wine vinegar, chopped anchovies, and minced garlic. Move these ingredients around aggressively to marinate and blend flavors.
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Add the grilled, chopped lemon with the juice. Followed by the sliced radishes, grilled asparagus, baby zucchini, slices olives, grilled chopped halloumi, radicchio, pepperoncini, little gems, parsley, and shaved parmesan.
Add additional olive oil, salt and cracked Black pepper to taste.
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