Salads get a bad rap. They’re frequently thought of as diet or rabbit food. So I’m trying to make more of an effort to make salads exciting. And add things to add interest, color, texture and taste to what might otherwise be boring greens. Last Tuesday for SCL I made this grilled vegetable salad. You could also roast vegetables if you don’t have a grill pan, or want to keep the stove top for something else. Just by simply adding a little grilled flavor to your veggies, this salad becomes something a little special that makes you just a bit happier to eat your greens (especially in winter when cold salads are less enticing).
You can use whatever vegetables you have on hand. I went with colorful bell peppers and red onions. While I’m not normally a fan of red onions, grilling them (or roasting them) gives them a lovely sweet flavor that’s just delicious.
Adapted from Love and Lemons
- 3 romaine hearts, cut in bite-size pieces
- 2 cups spinach
- 2 (15oz) cans chickpeas
- 4 bell peppers, deseeded and cut into quarters
- 4 red onions, cut into eighths
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 3 cloves garlic, minced or pressed
- 9 Tbsp champagne vinegar
- 6 Tbsp extra-virgin olive oil
- 1/2 Tbsp dijon mustard
- pepper, to taste
In a large bowl, combine romaine, spinach, and chickpeas.
Preheat a large grill pan over medium-high heat. Toss the bell peppers and red onion in olive oil and salt. When pan is ready, place peppers and onion in the pan, being careful not to overcrowd. Let grill for 1-2 minutes on each side until tender and grill marks are visible. Remove cooked vegetables to a cutting board and allow to cool slightly before cutting into bite-size pieces.
Top salad with grilled vegetables and toss lightly with a third or half of the dressing, to taste. Serve immediately.