Vegetable Grilled Salad
Preheat the grill on low heat. Chop cauliflower into bite-sized chunks. Divide and place pieces on two separate sheets of aluminum foil in a flat layer. Season with salt and pepper. Lift foil edges…
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 125 g / 4.4 oz large cauliflower
- 20 ml / 4 tsp. salt and ground black pepper
- 50 g / 1.8 oz water
- ½ zucchini
- 3-5 celery stalk
- 60 ml / 2.1 oz red onion loops
- 5 g / a tsp. seasoning (as optional)
- 5 g / a tsp. mayonnaise (for sauce)
- Dijon mustard (for sauce)
- cider vinegar (for sauce)
Preparation
- Preheat the grill on low heat. Chop cauliflower into bite-sized chunks. Divide and place pieces on two separate sheets of aluminum foil in a flat layer. Season with salt and pepper. Lift foil edges so it slightly covers the cauliflower.
Method
- Pour 1/4 cup of water onto each cauliflower package. Cover with another piece of foil and wrap properly, make sure the water doesn't escape.
- Grill for 15-20 minutes on the side together with already seasoned and sliced zucchini. Chop celery stalks into small pieces, finely make the onion loops for better dish dressing.
- Remove cauliflower and carefully unwrap. Zucchini chop while the grilled cauliflower is cooling. Once the main ingredient cooled, add cauliflower in a big bowl. Add also chopped zucchini, celery, onions.
- Dress the salad with the mixture of mayonnaise, mustard and cider vinegar.
