| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 large carrots, peeled, trimmed and cut into 2-inch pieces
- 8 ounces green beans, trimmed
- 2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
- 1 zucchini, cut lengthwise into thirds
- 1 yellow squash, cut lengthwise into thirds
- 1 head radicchio, quartered
- 6 tablespoons extra-virgin olive oil
- 1 head Bibb lettuce, outer leaves removed
- 1 small shallot, finely chopped
- 1 lemon, zested and juiced
- Freshly grated Parmesan, for garnish
Instructions
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
Nutrition Facts
| Calories | 248 |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Sodium | 112 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
| Sugar | 7 grams |
Reviews
This was so incredibly easy and delicious. I think I’ll try it again and add grilled steak, but it was perfect as is for meatless Monday! Dressing nice and lite, will use that on other salads as well.
It was a really delicious salad! I added onions & cherry tomatoes, along with the other vegetables that are listed. Also, I added grilled steak! The lemon dressing really completed the salad! Thanks, Valerie!