Grilled Salad
Prep Time
Serves
Cooking Mode
1 green zucchini, sliced
1 red pepper, cut into triangles
1 yellow pepper, cut into triangles
4 shallots, peeled and quartered
1 "> Baby Romaine Lettuce, quartered lengthwise with the core in tact
1 Canadian Doré-mi cheese, sliced into 6 rounds
1 Lightly Seasoned Croutons, crushed
2 Extra Virgin Olive Oil
1 red wine vinegar
1 Dijon Mustard
½ dried oregano
0 Salt and pepper to taste
1 green zucchini, sliced
1 red pepper, cut into triangles
1 yellow pepper, cut into triangles
4 shallots, peeled and quartered
1 "> Baby Romaine Lettuce, quartered lengthwise with the core in tact
1 Canadian Doré-mi cheese, sliced into 6 rounds
1 Lightly Seasoned Croutons, crushed
2 Extra Virgin Olive Oil
1 red wine vinegar
1 Dijon Mustard
½ dried oregano
0 Salt and pepper to taste
Directions
1Pre-heat your bbq at medium high with the lid closed. Meanwhile, prepare all of the vegetables/cheese as needed.
2Combine the olive oil, vinegar Dijon, oregano and salt & pepper in a small sealable jar or container. Snap the lid on tight and shake until well emulsified. Set aside until needed.
3When ready, clean the grill. Toss the vegetables and cheese in a bowl with a touch more of olive oil and lightly season with salt and pepper. Grill the lettuce for 20 seconds per side, transfer to a platter and cut out the core to spread the lettuce around. Set the peppers and shallots on the grill, cooking them for 2 minutes per side and gentle set on the lettuce. Finally grill the zucchini and cheese for 1 minute per side and set artfully on the platter.
4Season the salad with the dressing and garnish with the crushed crouton crumbs. Serve and enjoy.
Tips
1
Faire cuire la truite sur une planche de bois ajoute beaucoup d’arôme et de saveur. Le truc est de placer la planche sur la grille, sans la truite, et attendre qu’elle fume. Puis, on ajoute la truite, ce qui maximise la saveur, la couleur et l’arôme de fumée!
Disclaimer
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Personal Note
Personal Note
