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GRILLED VEGETABLE AND CROUTON SALAD

Grilled vegetable and crouton salad

by Nicolas Rieffel

Ingredients

  • 2-3 persons
  • BALSAMIX VINEGAR & MUSTARD

  • 2 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon mustard
  • 1 chopped shallot
  • 1/2 bunch finely chopped basil leaves
  • Coarse salt or Guérande salt
  • Pepper
  • GRILLED VEGETABLES SALAD

  • 2 sliced peppers, gutted, cut into 8
  • 1 small sliced aubergine
  • 2 courgettes cut into wedges
  • 1 red onion, sliced
  • 1 dozen whole cherry tomatoes
  • 1 drizzle of olive oil
  • Sea salt and freshly ground pepper
  • 1 tablespoon herbes de Provence
  • 1/2 bunch of finely chopped basil leaves
  • Roasted pine nuts

     

    CROUTONS

  • 10 bread cubes
  • 1 tablespoon olive oil
  • Guérande sea salt or coarse pepper
  • 1 tablespoon thyme
  • 1 tablespoon rosemary 

Instructions

• Balsamic vinegar and mustard :

In a small bowl, mix all vinaigrette ingredients.

• Croutons :

In a large bowl, stir the bread cubes into the olive oil, salt, pepper and herbs. Put them into the pan or grill, and turn them over as soon as they start to get brown

• Grilled Vegetable Salad with Croutons :

Preheat your grill.

• Put the sliced vegetables into a large bowl and toss with olive oil, salt, pepper and spices.

• Cook the vegetables in the hot perforated frying vegetable pan for approximately 4 minutes on each side.

• Assemble the vegetables on a large plate, drizzle with vinaigrette, add the croutons, chopped fresh basil, and garnish with roasted pine nuts.

 

 

MORE ABOUT
NICOLAS RIEFFEL

Nicolas RIEFFEL

Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

 

 

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