Grilled Zucchini and Asparagus Salad
This salad is an amazing spring/summed dish. It’s light and fresh and so full of flavors. You can have it as is or add some grain or a slice of grilled sourdough bread alongside to make it a more substantial meal.
4 medium zucchini
1 big bunch (about 20 spears) of asparagus
200g cherry tomatoes
a big bunch (about 100g) arugula
a handfull basil leaves
1tbs olive oil
1 garlic clove
2tbs extra virgin olive oil
4tbs white balsamic vinegar
sea salt pepper
Trim the hard base of the asparagus. Blanch it in plenty of water for 3 minutes, rinse under running cold water, drain and set aside.
Slice the zucchini very thinly, 2-3 mm thick, lengthways, using mandolin if you have it or carefully with the knife. Add the sliced zucchini and blanched asparagus to a bowl, season it with a bit of sea salt and pepper and rub the vegetables with a tablespoon of olive oil.
Grill the zucchini and asparagus on a hot griddle for a couple of minutes on both sides until slightly charred. Remove and let it cool while you make the dressing.
To make the dressing, add all its ingredients into a blender and whizz until smooth.
To arrange the salad, cut the tomatoes in half. Add the arugula, tomato halves, grilled vegetables, some basil leaves into a large bowl and drizzle it with the dressing. Toss it slightly and transfer it into a platter or a shallow serving bowl.
Serves 4-6 ppl.
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