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Carla Hall and Daphne Oz's Fresh Garden Salad and Snap Pea Crostini

Fresh Garden Salad Snap Pea Crostini Carla Hall Daphne Oz
Butter Lettuce Salad
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Fresh Garden Salad and Snap Pea Crostini Recipe: Pair the crostini with a glass of your favorite wine for a light summer hors d'oeuvre.
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ingredients
  • 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
  • For the Dressing:
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Orange Juice
  • 1 tablespoon Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • Mint (chopped)
  • Oregano (chopped)
  • For the Crunchy Snap Pea Crostini:
  • 2 Egg Yolks
  • 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)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound tiny New Potatoes
    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.
  • 2
    1 pound Carrots
    Salt and freshly ground Pepper
    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.
  • 3
    1 head Radicchio (cut in half lengthwise)
    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.
  • 4
    1 Baguette (sliced)
    1/2 cup Extra Virgin Olive Oil
    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.
  • 5
    2 Egg Yolks 
    1 tablespoon Dijon Mustard 
    1 tablespoon Lemon Juice 
    1/2 cup Snap Peas (very thinly sliced)
    2 tablespoons Shallots (finely minced) 
    Salt and freshly ground Pepper 
    In a bowl, whisk together the egg yolks, dijon mustard, and lemon juice. In a very slow, steady steam, whisk in the extra virgin olive oil until completely emulsified and a mayonnaise-like consistency has been achieved. Whisk in the snap peas and shallot and then season with salt and freshly ground pepper.
  • 6
    1 tablespoon Dijon Mustard
    2 tablespoons Orange Juice 
    1 tablespoon Lemon Juice
    1/4 cup Extra Virgin Olive Oil 
    Mint (chopped) 
    Oregano (chopped)
    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.
  • 7
    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) 
    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.

    Helpful Tips:
    1. Double layer the foil for the vegetable packet to make sure all the veggies are secure.
    2. Grilling the radicchio mellows its bitterness and adds great flavor.
    3. Put the potatoes in the vinaigrette while still hot so they fully absorb the flavors.
 
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