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Side Dish

Grilled summer salad

Christophe Cornet

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One 4 oz. bag of salad greens
One 4 oz. bag of mache
4 zucchini
1 eggplant
8 mushrooms
3 tomatoes
12 slices procsciutto
4 oz. parmesan cheese
Orange rind (1-2 tbsp)

For the dressing, combine the following and mix well:
1/4 cup extra virgin olive oil
2 tsp balsamic vinaigrette
2 tsp whole grain mustard
Few dashes of sea salt


Set grill on medium. Cut all vegetables about ½ inch thick; set aside. Place vegetables in casserole dish and drizzle olive oil over them. Place vegetables on grill and leave on for a couple of minutes, flipping over a few times. Once vegetables are done, put them in the refrigerator for five minutes. Assemble salad greens and mache in large bowl and toss with dressing and orange rind. Place handful of salad greens on plate (rolling greens in your hand to add a little height to the greens). Assemble a few pieces of each grilled vegetable around perimeter of salad and add a dash of sea salt to each vegetable, for taste. Then place 3 thinly sliced pieces of prusciutto on top of salad and add a few slices of parmesan.

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