Monday, April 12, 2010

Grilled Green Chef's Salad

Grilled Green Chef Salad

Summer seems to have made a brief comeback as we're approaching May. Hey I'm not complaining. Okay I am, but just a little bit. You know how I feel about summer, but I'll admit it's nice to have an excuse to whip up a deliciously crunchy meal in the midst of all the soups and stews we've been having.

I encountered this salad on fellow South African blogger's site, Jamie Who. And it looked absolutely fantastic. So when the sun shone down in what was surely the sensory equivalent of surround sound yesterday, I knew this would be the perfect foil to the warmth.  Layers of crunchy fresh leaves, salty cheese, nutty seeds, char-grilled babymarrow (zucchini) and lightly steamed broccoli was just the ticket. The best part? Feeling incredibly sophisticated as we ate this beauty of a salad, even while we were barely out of our pj's and lounging on the couch. Yes, that's how we roll and let me tell you, it is highly recommended. Fancy salad + Couch potato style = Pure awesomeness.


Grilled Green Chef's Salad 
Adapted from Jamie Who
Serves 3

1 tbsp olive oil
200g babymarrow (zucchini), sliced lengthways
1/2 head broccoli, broken into florets
1 pillow bag herb salad
1 handful rocket (aragula)
a few basil leaves, roughly chopped
a few mint leaves, roughly chopped
1/4 cup blanched almond slivers
1/4 cup pumpkin seeds
3 tbsp shaved pecorino
salt, to taste
freshly ground black pepper
mixture of balsamic vinegar, lemon juice and olive oil, to dress

1. Toss babymarrow with one tablespoon of olive oil. Heat a griddle pan over high heat, then place the babymarrow slices onto the griddle. Grill for a few minutes, turning once, until cooked through but not soft, and with clear griddle marks on both sides. 
2. Steam broccoli briefly, until just cooked, then quickly place under cold running water to stop the cooking process and fix the colour.
3. Mix leaves and herbs in a large bowl, then divide evenly among the plates. Arrange broccoli and babymarrows on top and scatter with almonds, pumpkin seeds and slivers of shaved pecorino cheese. 
4. Sprinkle with salt and grind some black pepper on top, then dress lightly with balsamic vinegar, lemon juice and olive oil. Serve immediately.

8 comments:

nina on April 12, 2010 11:05 am said...

That is one awesome looking salad....Not bad for PJ food!!

Rose&Thorn on April 12, 2010 11:59 am said...

A little Indian summer makes us appreciate the winter too. Love this salad.

Trish on April 12, 2010 2:35 pm said...

What a beautiful little salad....and with such flavour!

Jamie Who on April 12, 2010 4:43 pm said...

Glad you liked it!

Mary on April 12, 2010 7:13 pm said...

I could so enjoy this. It's a beautiful salad and the grilling adds a surprise factor to the dish. Have a great day. Blessings...Mary

elrieta on April 12, 2010 7:50 pm said...

Cute...selfs DIT is 'n mooi foto!! :-D

Joanne on April 12, 2010 10:53 pm said...

I love the medley at play in this salad. It looks delicious!

Jeanne @ CookSister! on April 29, 2010 4:41 pm said...

This sounds like my kind of salad - and the best part is that because we are in the middle of Spring, it is perfectly in season for us ;-)

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