Friday, March 9, 2012
Roasted Vegetable Salad with Basil Vinaigrette & Chili Oil
Roasted asparagus, red bell pepper, artichokes, corn and pickled sea beans tossed with chili oil and a quick and bright vinaigrette made with basil and olive oil.
Roasted Vegetable Salad
1/2 bunch asparagus, 3" pieces
1 red bell pepper, medium dice
1-15oz can quartered artichoke hearts, drained and rinsed
1 1/2 cup fresh (or frozen and thawed) corn kernels
2 tbl extra virgin olive oil
1 tsp-1 tbl chili oil (found in the Asian aisle)
1 tsp lemon zest (reserve juice for vinaigrette)
salt and pepper
4 cups baby arugula
10 fresh basil leaves, roughly torn
1 handful pickled sea beans, or store-bought pickled green beans
Preheat the oven to 425. Toss the asparagus, bell pepper, artichoke hearts and corn with olive oil and the amount of chili oil desired to match your heat preference. Toss with lemon zest and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 25 minutes, tossing once in between.
Toss the vegetables in some basil vinaigrette and arrange on top of arugula and basil. Garnish with sea beans. Drizzle with any remaining dressing.
1/4 cup fresh basil leaves
3 tbl chopped fresh parsley
1 tbl fresh lemon juice
1 tbl white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
Combine the basil, parsley, lemon juice and vinegar in a food processor. Blend. Stream in the olive oil and continue to process into a smooth dressing. Taste and season with salt and pepper.