Grilled Asian Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1/4 of an onion, or 1 shallot, minced
- 2 tbsp. grated fresh ginger
- 1/2 of a large clove of garlic, or one small clove, grated
- 1/2 of a celery stalk, deveined and grated
- 1/3 cup of peanut oil
- 1/3 cup rice wine vinegar
- 1 tbsp. ketchup
- 1 tbsp. soy sauce
- 2 tsp. sugar
- 2 tsp. lemon juice
- 1 tbsp. honey salt and pepper to taste
Grilled Asian Salad
- 6 asparagus, sliced in half
- 1 small onion, sliced
- 6 mushrooms
- 1/2 of a red pepper, sliced thin
- 1/2 green pepper, sliced thin
- 1 tbsp. peanut oil salt and pepper to taste
- 2/3 of a head of iceberg lettuce, roughly cut
- 1/2 of an English cucumber, sliced
- 10 to 12 grape/cherry tomatoes, sliced in half
- 1/4 cup of chopped peanuts (optional)
- Sesame seeds for garnish
- Green onion for garnish
Begin by preheating your grill to medium-low, around 300 to 350°F.
Slice the asparagus, onion, mushrooms, and peppers, drizzle with a little oil, season to taste with salt and pepper. Grill the veggies over direct heat for around 15 to 20 minutes, or until they’re tender crisp, have some grill marks, and that grilled flavor you love. Remember to stir them every once in a while.
While the veggies are grilling, make the dressing. Mince the onion/shallot, then using a microplane or mini-grater; grate the ginger, garlic, and celery, placing them all into a blender.
Add the oil, rice wine vinegar, ketchup, soy sauce, sugar, lemon juice, and honey to the blender too. Blend until everything is well mixed and the oil has emulsified with the other ingredients. Taste the dressing and add salt and pepper as needed. Transfer to a container with a lid that seals tight.
Roughly chop the lettuce and mix it with the cucumber and tomato. Set aside.
Remove the veggies from the grill, allowing them to cool a little before tossing the veggies and lettuce together. Top with the dressing and garnish with peanuts, sesame seeds, and green onions.
Recipe from Napoleon Grills.