Garden Salad & Snap Pea Crostini

By á-4939

A lovely garden salad with butter lettuce, mustard greens, grilled potatoes, carrots and tomatoes smothered in a citrus dressing. Add to that a crunchy snap pea crostini and you have the perfect side for any main dish.

Ingredients

• DRESSING:
• 1 pound carrots
• 1 head radicchio, cut in half lengthwise
• 1 pound tiny new potatoes
• 1 beet, grated
• 6 radishes, shaved
• 1 head butter lettuce, torn into bite sized pieces
• 1 small bunch mustard greens, shredded
• 2 Heirloom Tomatoes, roughly chopped
• Salt and freshly ground Pepper
• 1 tablespoon Dijon Mustard
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• Mint, choipped
• Oregano, chopped
• CRUNCHY SNAP PEA CROSTINI:
• 1 small avocado mashed
• 1 tablespoon Dijon Mustard
• 1 tablespoon lemon juice
• 1/2 cup extra virgin olive oil
• Salt and freshly ground Pepper
• 1/2 cup snap peas, very thinly sliced
• 2 tablespoons Shallots, finely minced
• 1 Baguette, sliced

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat a grill to medium heat.

Combine the potatoes and a tablespoon of extra virgin olive oil in the bowl and toss to coat. Place potatoes in an aluminum foil packet and roast on the grill until potatoes are fork tender.

In a large bowl, combine the carrots and a tablespoon of extra virgin olive oil. Season with salt and freshly ground pepper, and toss to coat. Arrange on the grill, and grill until carrots are slightly softened and charred in spots.

In the same bowl, combine the radicchio and a tablespoon of extra virgin oil, season with salt and freshly ground pepper and then toss to coat and arrange on the grill. Cook for 3 to 5 minutes or until charred in spots and wilted.

For the Crunchy Snap Pea Crostini:

While the vegetables are grilling, brush the slices of baguette lightly with olive oil and grill until lightly charred and toasted
In a bowl, whisk together the avocado, dijon mustard, and lemon juice. Whisk in the extra virgin olive oil until a mayonnaise-like consistency has been achieved. Whisk in the snap peas and shallot and then season with salt and freshly ground pepper.

For the Dressing:

In another bowl, whisk together the dijon mustard, orange juice, lemon juice and a pinch of salt and freshly ground pepper. Slowly whisk in extra virgin olive oil until emulsified. Mix in the mint and oregano.

In a large bowl, combine the carrots, radicchio and potatoes. Add the beets, radishes, butter lettuces, mustard greens and tomatoes. Pour dressing over salad and toss. Spread the snap pea mixture over the grilled bread and serve with the salad.