Grilled Eggplant Tomato and Cheese Summer Salad Recipe Video
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
4 oz. aged Manchego cheese, finely grated
2 Tbsp. Italian parsley, finely sliced
1 lemon, zested
2 cups canola oil
10 cloves garlic
½ cup sherry vinegar
1 Tbsp. Keen's mustard powder
3 Adagio™ Baby Eggplants, sliced into discs
4 Virtuoso™ Beefsteak Tomatoes, sliced into discs
4 leaves Delicato™ Butter Lettuce
cracked black pepper
kosher salt
Directions
Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
In a small pot start simmering canola oil with 10 cloves of garlic over medium heat. After 12-15 minutes remove from heat and let cool, garlic should be golden brown and translucent. Strain and keep the oil. Place garlic cloves in a small dish at room temp or refrigerate if not using right away.
In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
Pre-heat and clean the grill, barbecue or griddle.
Slice the Adagio™ eggplant into discs approximately ½ inch think. Brush with remaining garlic oil and season with salt and pepper. Grill until tender on both sides (approximately 3 minutes per side) over medium/high heat. Remove and let cool.
Slice Virtuoso™ tomatoes into discs, layer with Adagio™ eggplant.
Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
Serve with some Delicato™ butter lettuce or Romaine hearts and some crusty bread!
This video is a creation of WindsetTV. You can visit WindsetTV for complete recipes, and more videos.
In a small pot start simmering canola oil with 10 cloves of garlic over medium heat. After 12-15 minutes remove from heat and let cool, garlic should be golden brown and translucent. Strain and keep the oil. Place garlic cloves in a small dish at room temp or refrigerate if not using right away.
In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
Pre-heat and clean the grill, barbecue or griddle.
Slice the Adagio™ eggplant into discs approximately ½ inch think. Brush with remaining garlic oil and season with salt and pepper. Grill until tender on both sides (approximately 3 minutes per side) over medium/high heat. Remove and let cool.
Slice Virtuoso™ tomatoes into discs, layer with Adagio™ eggplant.
Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
Serve with some Delicato™ butter lettuce or Romaine hearts and some crusty bread!
This video is a creation of WindsetTV. You can visit WindsetTV for complete recipes, and more videos.
Editors Review
Simple to make, lovely to view and easy to love, a miniature tower salad made of grilled adagio baby eggplants beefsteak tomatoes, and manchego cheese, dressed with a sherry vinaigrette is Chef Ned's newest creation for Windset Farms™. As beautiful it is to look at it's even better to eat. It is a fresh flavorful salad that celebrates summer!Chef
