Grilled Vegetables and Summer Greens with Shallot Vinaigrette

By ruthg

In this hearty knife-and-fork salad, chef Curtis Stone serves big chunks of grilled vegetables with a mix of peppery greens. He keeps the skins on the avocados for easy grilling, so be sure to rinse and dry them beforehand.

Ingredients

• VINAIGRETTE
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped tarragon
• 2 tablespoons minced shallot
• 1 1/2 tablespoons grainy mustard
• Kosher salt
• Pepper
• SALAD
• 1 pound thin asparagus
• 4 heirloom tomatoes, quartered lengthwise
• 2 medium zucchini, halved lengthwise
• 2 unpeeled Hass avocados—washed, quartered and pitted
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups)
• 1/4 cup toasted hazelnuts, chopped

Preparation

Step 1

Make the vinaigrette
In a medium bowl, whisk all of the ingredients until well blended.

Make the salad
Light a grill. In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper. Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini. Cool.

Arrange the greens on a platter. Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts. Serve with 
the grilled vegetables and the remaining vinaigrette.