Traverse City Record-Eagle


April 4, 2013

Chefs sharpen knives, skills for food contest


1 red onion (trimmed, sliced into 1-inch rounds)

1 lb. arugula (washed, dried)

1 lb. ramps (washed, trimmed)

¼ c. rice wine vinegar

½ lemon (juiced)

½ lime (juiced)

1 T. Dijon mustard

2 c. olive oil

Salt and pepper to taste

2 cups parsley (washed, trimmed, finely chopped)

Toss all sliced vegetables with 1 cup of oil and season with salt and pepper. Grill all vegetables, taking off onions first, then asparagus, and finally squash and zucchini. Set aside. Place ramps in food processor and blend. Add rice wine vinegar, lemon juice, lime juice and Dijon mustard. Blend until incorporated. Slowly add remaining olive oil and season with salt and pepper to taste. Toss grilled vegetables with arugula, vinaigrette and parsley. Serve

This is a great salad for springtime and is easy to make. Bold flavors with seasonal vegetables.

Source: Nick Aslanian






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