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 information
Yield
makes 6 to 8 servings
Ingredients
Sriracha Vinaigrette
1
1
2
1
1
1
6
Vegetables
1
2
2
2
1
2
Salad
2
1
Need to make a substitution?
Preparation
Step 1
Preheat the grill or the broiler to high heat.
Step 2
To make the vinaigrette, in a medium bowl, mix together the lime juice, soy sauce, Sriracha, garlic, cilantro, black pepper, mustard, and oil. Set aside.
Step 3
In a separate bowl, toss the eggplant, zucchini, mushrooms, bell peppers, and asparagus with the olive oil, salt, and pepper. Arrange all of the vegetables, except the asparagus, in a single layer on the grill or broiler pan, and cook, turning once, until the vegetables soften and grill marks develop, 8 to 10 minutes. Add the asparagus for the last 5 minutes of cooking. Take the veggies off the heat, and slice the eggplant, zucchini, mushrooms, and bell peppers into strips.
Step 4
Divide the mixed greens and onion evenly among bowls. Top the salads with the grilled vegetables, spooning some of the Sriracha vinaigrette over each portion. Garnish with Parmigiano-Reggiano cheese and serve immediately.