Elliot’s Grilled-Vegetable Salad

Name: Elliot’s Grilled-Vegetable Salad
Yield: makes 6 to 8 servings
Ingredients: Juice of 4 limes; 1 tablespoon soy sauce; 1/4 cup Sriracha; 2 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil; 1 small Japanese eggplant, halved lengthwise; 2 medium zucchini, halved lengthwise; 2 large shiitake mushrooms, stems removed; 2 red bell peppers, seeded and quartered; 1 bunch asparagus, woody ends removed; 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 (10-ounce) bags mixed greens; 1 medium red onion, halved lengthwise and thinly sliced; Grated Parmigiano-Reggiano cheese, for garnish

December 9, 2011

While I was playing around with salad ideas in my head, my good buddy Elliot happened to email me asking if I’d make him a grilled-vegetable salad with a Sriracha vinaigrette. He’d been gallivanting about our local farmers’ market and forwarded to me a list of produce that had looked appealing that day. We gave it a go not long after, and I hope you do, too.

Recipe notes

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