Grilled Vegetable Salad with Brown Butter Vinaigrette · Faith Middleton's Food Schmooze
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
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Cooking tools:
- Grill
- Grill brush
- Grill basket
- Blender
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Paper towel
- Kitchen towel
- Plate
Ingredients
- 1/2 cup (110g) unsalted butter
- 1/4 cup (60ml) sherry vinegar
- 2 tablespoons minced shallot
- 2 tablespoons minced garlic
- 1 tablespoon dijon mustard
- 1/2 cup (120ml) extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 head cauliflower (sliced into large florets)
- 18 baby carrots (cut on the bias into bite-size pieces)
- 10 large radishes (trimmed)
- olive oil (for drizzling)
- 6 ounces (170g) arugula
- Leaves from 6 sprigs mint, (torn)
- 12 ounces (340g) fresh goat cheese, (crumbled)
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