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unsalted butter shallot garlic mustard sherry vinegar extra-virgin olive oil kosher salt cauliflower carrots radishes olive oil kosher salt wild arugula mint goat cheese
Viewed: 9 - Published at: 5 years agoIngredients
- 1/2 cup unsalted butter
- 2 tablespoons shallot, minced
- 2 tablespoons garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 cup sherry vinegar
- 1/2 extra virgin olive oil
- kosher salt and freshly ground pepper
- 1 head cauliflower, cut into large florets and thickly sliced
- 18 baby carrots, cut on the bias into large pieces
- 10 large radishes, quartered
- 1/2 cup olive oil
- kosher salt and freshly ground pepper
- 6 ounces wild arugula
- Leaves from 6 sprigs fresh mint, torn
- 12 ounces fresh goat cheese, crumbled
Method
- Prepare a hot fire for direct-heat cooking in a charcoal grill.
- To make the vinaigrette, in a saucepan over medium heat, melt the butter.
- When the butter is melted, reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is browned and smells nutty, about 10 minutes.
- Let cool to room temperature.
- In a large bowl, whisk together the brown butter, shallot, garlic, mustard and vinegar.
- Whisk in the oil and season to taste with salt and pepper.
- (You can also whirl the ingredients together in a blender, if you like.)
- In a large bowl, mix together the cauliflower, carrots, radishes and the 1/2 cup olive oil.
- Season with salt and pepper.
- Put the vegetables on the grill rack and cook, turning once, until pronounced grill marks form, about 2 minutes per side.
- You want to have nice caramelization on the vegetables, but they should still have some integrity to them.
- Remove the vegetables from the grill, put them in a large bowl, and let cool slightly.
- Add the arugula, mint and vinaigrette and toss well.
- Divide the vegetables evenly among 6 salad plates.
- Top with the goat cheese, dividing it evenly, and serve.
