Cpk's Grilled Vegetable Salad - My Version |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I had this salad at California Pizza Kitchen in Charlotte NC, and it blew me away. I couldn't find a recipe for it, so here's my attempt at recreating it. I used the ingredient list in their menu (and photo) for inspiration. It can be served without chicken or steak for vegetarian for a very satisfying salad. Servings are estimated. Ingredients:
1/2 bunch fresh asparagus, cut in 2-inch lengths |
1/4 eggplant, cut in 1/2 slices |
1 zucchini, halved lengthwise and cut into 1/2 inch slices |
1 green onion |
2 ears corn, kernels removed or 1/2 lb frozen corn |
1/2 head romaine lettuce or 1/2 head red leaf lettuce, chopped |
1 avocado, diced |
2 tablespoons sun-dried tomatoes, chopped and soaked and drained |
1 -2 boneless chicken breasts, seasoned and grilled (optional) or 1 steak, seasoned and seared (optional) |
1 tablespoon olive oil |
Directions:
1. Grill asparagus, eggplant, zucchini, corn, and meat as desired.
2. Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
3. Put a bed of lettuce on plate,
4. On top of that,mound each grilled veg separately around the edges.
5. Top with sliced meat, if using.
6. add chopped green onion and avo.
7. Dress with dijon balsamic dressing (I used a recipe from this site).
8. It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.
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