We tend to eat a lot more salads as a meal in the summer. The other night, it was just too hot to cook and we found ourselves at the Flying Star Cafe in Nob Hill, looking for something very light, cool and fresh to eat. I’m glad Steve drew my attention to the specials board. I ordered the Cold Roasted Vegetable Salad.
Heaven in my mouth, that was so good! Simple, yet the perfect mix of tangy, creamy, crunchy and cool. I’ve tried to remember what was in it and went searching on the web. Here’s an attempt at the recipe, as best as I can figure. I’m not giving any amounts except for the vinaigrette dressing, courtesy of Bobby Flay:
Cold Roasted Vegetable Salad
beets, cut into about 1-inch chunks
carrots, cut into about 1-inch chunks
mixed greens, washed and dried well
goat cheese, crumbled into small chunks
Balsamic Vinaigrette *
1/4 c. balsamic vinegar
1 T. Dijon mustard
1/2 c. olive oil
salt and freshly ground pepper
Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.
Toss the asparagus, beets and carrots with olive oil; roast slowly or cook on barbecue grill (in a roasting pan) until easily pierced with a fork. Cool vegetables completely.
Toss the salad greens with the Balsamic Vinaigrette dressing. Compose the salad on plates on a base of the greens; top with roasted vegetables and then chunks of goat cheese.
* Bobby Flay has an entire meal, of which this Balsamic Vinaigrette is just one component. I’m sure you could also swap out the vegetables for anything you like, such as eggplant or zucchini.