Grilled Veggie Salad with Dijon Vinaigrette
Expert Chef | Grilled Veggie Salad with Dijon Vinaigrette (2 stars)
Prep. notes: The trick to trimming asparagus is to grab each spear by the bottom with one hand and gently rotate the tender end in a circle until the tip snaps away from the tough part. Prepare the spring onions or scallions by trimming about half of the green top away, such that you’re left with about half white and half green along the length. Create large flat pieces of bell pepper perfect for grilling by slicing the sides off from top to bottom while holding the stem; you’ll slice them into strips after grilling. Finally, halve the tomatoes at the last minute so they don’t weep too much moisture before grilling.