Grilled Vegetable Salad With Brown Butter Vinaigrette

Food Republic

Ready in: 65 minutes
Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 6
Vegetarian
Gluten Free

Ingredients

  • wild arugula
    Produce
  • baby carrots
    Produce
  • cauliflower
    Produce
  • Dijon mustard
    Condiments
  • extra virgin olive oil
    Oil, Vinegar, Salad Dressing
  • garlic
    Produce
  • fresh goat cheese
    Cheese
  • kosher salt and freshly ground pepper
    Spices and Seasonings
  • Leaves from 6 sprigs fresh mint, torn
    Produce
  • olive oil
    Oil, Vinegar, Salad Dressing
  • large radishes
    Produce
  • shallot
    Produce
  • sherry vinegar
    Oil, Vinegar, Salad Dressing
  • unsalted butter
    Milk, Eggs, Other Dairy

Steps

  • Prepare a hot fire for direct-heat cooking in a charcoal grill.To make  the vinaigrette, in a saucepan over medium heat, melt the butter. When the butter is melted, reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is browned and smells nutty, about 10 minutes.
  • Let cool to room temperature. In a large bowl, whisk together the brown butter, shallot, garlic, mustard and vinegar.  
  • Whisk  in the oil and season to taste with salt and pepper. (You can also whirl the ingredients together in a blender, if you like.)In a large bowl, mix together the cauliflower, carrots, radishes and the 1/2 cup olive oil. Season with salt and pepper.
  • Put the vegetables on the grill rack and cook, turning once, until pronounced grill marks form, about 2 minutes per side. You want to have nice caramelization on the vegetables, but they should still have some integrity to them.
  • Remove the vegetables from  the grill, put them in a large bowl, and let cool slightly.
  • Add the arugula, mint and vinaigrette and toss well. Divide the vegetables evenly among 6 salad plates. Top with the goat cheese, dividing it evenly, and serve

Nutrition

  • Calories: 404.81  cal  (20.24%)
  • Fat: 38.78  g  (59.66%)
  • Saturated Fat: 10.85  g  (67.82%)
  • Carbohydrates: 8.91  g  (2.97%)
  • Sugar: 4.72  g  (5.24%)
  • Cholesterol: 24.55  mg  (8.18%)
  • Sodium: 432.97  mg  (18.82%)
  • Protein: 6.87  g  (13.73%)
  • Vitamin A: 12397.97  IU  (247.96%)
  • Vitamin K: 36.92  µg  (35.16%)
  • Vitamin E: 4.25  mg  (28.35%)
  • Copper: 0.33  mg  (16.45%)
  • Manganese: 0.27  mg  (13.5%)
  • Phosphorus: 118.64  mg  (11.86%)
  • Fiber: 2.93  g  (11.72%)
  • Vitamin B6: 0.22  mg  (10.91%)
  • Iron: 1.8  mg  (10.01%)
  • Calcium: 96.42  mg  (9.64%)
  • Folate: 38.13  µg  (9.53%)
  • Vitamin B2: 0.16  mg  (9.48%)
  • Potassium: 278.42  mg  (7.95%)
  • Vitamin C: 5.53  mg  (6.71%)
  • Vitamin B5: 0.64  mg  (6.39%)
  • Magnesium: 22.02  mg  (5.51%)
  • Selenium: 3.78  µg  (5.4%)
  • Vitamin B1: 0.08  mg  (5.04%)
  • Zinc: 0.55  mg  (3.68%)
  • Vitamin B3: 0.69  mg  (3.46%)
  • Vitamin D: 0.2  µg  (1.3%)
  • Vitamin B12: 0.07  µg  (1.09%)

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