Grilled Vegetable Salad With Tarragon Vinaigrette

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb french haricots vert, trimmed (thin green beans)
• 1 1/2 lbs new potatoes, washed and cut in half
• 3 large zucchini, sliced lengthwise
• 2 large sweet onions, sliced 1/4 inch thick
• 1 large red pepper
• 1 large yellow pepper
• 3 (4 inch) portobello mushroom caps
• olive oil (for basting)
• 1 head romaine lettuce, chopped (optonal)
• salt
• pepper
• 1 cup feta cheese, crumbled
• 3/4 cup chopped walnuts, toasted
• 1 sprig fresh tarragon
• 1/3 cup wine vinegar
• 2 teaspoons whole grain mustard (to taste)
• 1 teaspoon dijon mustard (to taste)
• 2 small shallots, diced
• 1/2 teaspoon garlic, minced
• 1 cup salad oil (i used red pepper infused olive oil)
• 2 tablespoons fresh tarragon, coarsely chopped (and muddled)
• 1 teaspoon lemon pepper (to taste)
• 1 pinch sugar (to taste)

Recipe

• 1 chill salad plates.
• 2 vinaigrette:.
• 3 muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
• 4 in a small bowl, whisk together vinegar and mustards. add oil in a slow stream, whisking until well blended. stir in shallots, garlic and and tarragon. add lemon pepper to taste.
• 5 blanch beans:.
• 6 bring a large pot of salted water to a rapid boil.
• 7 drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
• 8 once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
• 9 drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
• 10 prepare vegetables for grilling:.
• 11 salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. allow to sit for 20 minutes.
• 12 place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), time will vary depending on size of the potatoes.
• 13 to grill vegetables:.
• 14 preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
• 15 place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (do not run under water as you will lose flavor.) cut into 1-inch pieces. set aside.
• 16 brush zucchini, onions, mushrooms and potatoes with olive oil.
• 17 grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
• 18 remove from grill and cool slightly.
• 19 cut vegetables into 1-inch pieces.
• 20 place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
• 21 line chilled serving plates with roamaine lettuce; top with grilled vegetables.
• 22 crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
• 23 pass remaining dressing.