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Grilled Vegetable and Arugula Salad recipe from Curtis Stone at FreshFoodinaFlash.com
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5 from 1 vote

Grilled Vegetable and Arugula Salad with Goat Cheese Crostini

This recipe from Curtis Stone's book, "What's for Dinner" has loads of flavor going on. The sweet acidic tomato that intensifies on the grill, the soft and creamy avocado, the grassy asparagus and earthiness of the charred zucchini. Top it all off with a goat cheese crostini...and well, you have a whole meal!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American, Australian
Servings: 8
Calories: 396kcal

Ingredients

Dijon Vinaigrette

  • 1/4 cup olive oil
  • 3 Tablespoons white wine vinegar
  • 2 Tablespoons finely chopped shallots
  • 1 1/2 Tablespoons Dijon mustard
  • 1 pinch Kosher salt and freshly ground pepper

Salad and Crostini

  • 2 avocados firm but ripe, pitted and quartered, but not peeled
  • 2 medium tomatoes halved lengthwise
  • 2 plum tomatoes halved lengthwise
  • 2 zucchini halved lengthwise
  • 1 pound thin asparagus woody stems trimmed
  • 1 baguette cut into 1/4" thick slices
  • 4 ounces goat cheese at room temperature
  • 2 Tablespoons olive oil for brushing
  • 5 ounces baby arugula leaves

Instructions

  • Prepare an outdoor grill for medium-high cooking over direct heat.
  • Make the vinaigrette:  In a salad dressing shaker or small bowl, combine olive oil, vinegar, shallots and mustard.  Season to taste with salt and pepper. Set aside.
  • Prepare avocados, tomatoes, zucchini and asparagus.  Place in a bowl and drizzle with olive oil to coat lightly.  Season with salt and pepper.  Place cut sides of vegetables facing the grill and cook until they are slightly charred with grill marks, 3 minutes for avocados, 5 minutes for tomatoes, 4 minutes for zucchini and 3-5 minutes for the asparagus.
  • Brush baguette slices with olive oil. Place baguette slices in a separate area of the grill and cook one side until toasted, about 2 minutes.  Remove from the grill and spread the goat cheese onto the toasted side of each slice.  Set aside.
  • Spread arugula onto a platter and toss with enough vinaigrette to coat the leaves.  Slice zucchini.  Spoon avocados out of their shells and slice into wedges. Slice each tomato into 3 wedges.  Distribute vegetables artfully on top of bed of arugula.  Drizzle sparingly with vinaigrette.  Serve with goat cheese crostini.
  • Servings: 8   396 calories per serving
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 396kcal