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Basic Vinaigrette

Grilled Vegetable Salad

Ingredients

Serves 6

For the Tomato Seed Vinaigrette
3 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
2 overripe large heirloom tomatoes
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

 

For the Grilled Vegetables
2 red bell peppers, cored, seeded, and quartered
2 small yellow squash, cut lengthwise into 1/8-inch slices
2 heads trevisano or Verona radicchio, quartered through the core
2 red onions, cut into 1/2-inch rounds
12 scallions, trimmed and cleaned
1 pound snow peas or sugar snap peas, trimmed and strings removed

Directions

Make the Tomato Seed Vinaigrette
In a small bowl, whisk together the vinegar, thyme, mustard seeds, and red pepper flakes.

 

Halve the tomatoes crosswise and gently but firmly squeeze out the seeds and juices into the bowl with the vinegar mixture—be sure to get most, if not all, of them. Use the tomato flesh for a sandwich. Whisk together, then continue whisking while you drizzle in the oil to form a viscous emulsion.

 

Season with salt and pepper.

 

Make the Grilled Vegetables
Preheat a gas grill or prepare a fire in a charcoal grill.

 

Place the vegetables on three large baking sheets, keeping the snow peas separate from the others. Brush all the vegetables lightly with some of the marinade and season lightly with salt.

 

Place all the vegetables except for the snow peas on the grill over medium-high heat and cook for 7 to 9 minutes, until just lightly charred, and then turn and cook for 3 to 5 minutes more.

 

Remove each vegetable from the grill as it is done and return to the baking sheets. Place a baking sheet with the snow peas on the grill and cook 2 minutes.

 

Arrange the vegetables, like the artist you are, on a large serving platter and drizzle with the remaining marinade.

 

Serve warm or at room temperature.

Lemon Vinaigrette

Ingredients

Makes 3/4 Cup

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

 

Directions

Whisk the lemon juice, marmellata, and olive oil together in a small bowl.

 

The vinaigrette can be refrigerated for up to three days.

Tricolore salad with parmigiano-reggiano

Ingredients

Serves 6 people

1 pound arugula (about 3 large bunches), trimmed, washed, and spun dry
2 heads Belgian endive, cored and cut into ¾-inch-wide slices
1 large radicchio, cored and coarsely chopped
6 tablespoons Lemon Vinaigrette (see below)
Maldon or other flaky sea salt and coarsely ground black pepper
1 (4-ounce) chunk of Parmigiano-Reggiano for shaving

 

For the lemon vinaigrette:

Makes 3/4 cups

 

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

Directions

Combine all the lettuces in large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.

 

Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.

 

 

For the lemon vinaigrette:

Whisk together the lemon juice, marmellata, and olive oil together in a small bowl.

 

The vinaigrette can be refrigerated for up to 3 days.

See the recipe

How-To Tuesdays

Basic Vinaigrette

Making a vinaigrette is simple and you can customize the recipe in a million ways to suit your tastes.  Just remember to use a 3 to 1 ratio of oil to acid…and throw out those suspicious dressings lingering in your fridge door.  Chris Vaughn of B&B Ristorante shows you the technique and one of his favorite flavor combinations–shallot, chive and parsley.

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Read the recipe

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