This fresh salad was featured in our Guest Chef Cooking Salad. Perfect for summer picnics and gatherings.
- To make the Vinaigrette:
- 1 cup Kitchen Kettle Village Pepper Relish
- 1/2 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1/3 cup red wine vinegar
- 1 clove garlic
- Black pepper to taste
- 1/2 cup soy or olive oil
Puree all ingredients but the oil. Add oil slowly to create an emulsion. Set aside.
To assemble the salad:
Poach asparagus and set aside until ready to assemble salad. Core and quarter red peppers. Slice red onions (leave root on ends and cut into 1/2 inch pieces so onion stays together when grilling.
Coat veggies with oil for grilling. Season with salt and pepper. Grill until al dente. Arrange grilled vegetables on platter and drizzle with the Green Tomato Vinaigrette.
salad, kitchen kettle green tomato relish
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