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Warm Vegetable Salad

15 Jan

A great salad for cold days or nights or a wonderful side dish with beef or pork.

 

3/4 pound small new potatoes, quartered

1 (16 oz) can chick peas, rinsed and drained

2 cloves garlic, chopped

2 TBSP plus 2 tsp red wine vinegar

1-1/2 tsp sweet smoked paprika

1/2 cup extra-virgin olive oil

4 baby bella mushrooms

3 small zuchini squash, sliced

salt and pepper to taste

1/2 bunch fresh basil, shredded

 

In a large pot of boiling, salted water, cook potatoes until fork tender, about 7 minutes. Drain and transfer to a large serving bowl. Add 1-1/2 cups chick peas. Using a blender or food processor, puree the remaining chick peas, garlic, vinegar, and paprika with 2 TBSP water. In a slow steady stream pour in the olive oil, processing until combines; season with salt and pepper.Pour 1/4 cup of the dressing over the potatoes and toss. Preheat a grill pan on high heat. Brush remaining dressing on the mushrooms and zucchini, then season with salt and pepper. Grill the zucchini 1 minute on each side and place on a cutting board, grill mushrooms 2 minutes, gill side up. rotate and grill 2 minutes longer, then turn over and grill 1 minute. Chop the grilled vegetables into 1/2 inch cubes and add to potatoes. Add the basil and a little more salt and pepper; toss to combine. Serve with remaining dressing.

 

Serves 4

 

 

 

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