Chef's Corner

  • Italian Broiled Spring Vegetable Salad

    Posted by Administrator on March 19, 2012 in Salads

    Serves 4

        1 bunch asparagus
        6 small baby carrots, peeled
        2 c LIoccoli florets
        1 large red bell pepper
        1 Tbsp Stella Cadente L'Autunno Blend Extra Virgin Olive Oil
        ¼ c walnuts
        1 clove garlic, peeled
        ½ c Italian parsley, washed & stemmed
        1 Tbsp balsamic vinegar
        ¼ c nonfat plain yogurt
        1 Tbsp Stella Cadente L'Autunno Blend Extra Virgin Olive Oil
        1 small head of romaine lettuce, washed, dried, and torn
        2 oz. Parmesan cheese, shaved with a peeler or shredded

    Preheat broiler. Prep vegetables. Trim asparagus, discarding woody base and cutting spears in 4-inch lengths. Cut the baby carrots in long quarters, cut the broccoli into bite size pieces, and slice the pepper in half-inch wide vertical strips.

    Put all the vegetables on a sheet pan with a rim, and toss with 1 Tbsp of Stella Cadente L'Autunno Blend extra virgin olive oil. Broil the vegetables 6 inches from the heat, stirring every couple of minutes. When the vegetables are browned all over, in about 6 minutes, remove from the oven and let cool.

    In a food processor, grind the walnuts, garlic, and parsely. When finely ground, scrape down, adding the vinegar, yogurt, and salt to process. Scrape down again and - adding the L'Autunno Blend extra virgin olive oil gradually - process to salad dressing consistency.

    Arrange lettuce leaves on a large platter or individual plates. Toss the cooled vegetables with the dressing, arrange on the lettuce, and top with the shaved Parmesan.

    From TASTE for Life, March 2005