FSA Foodies – July 2019

BBQ Salad with Balsamic and Soy Dressing

A fantastic BBQ salad that utilizes Grape Tomatoes, Campari Tomatoes, Adagio® Baby Eggplants and Living Butter Lettuce.

• 20 Concerto® Grape Tomatoes
• 8 small white mushrooms
• 4 asparagus spears, hard ends removed
• 2 Campari Tomatoes, cores removed
• 2 slices from large onion,  ¾ inch wide
• ½ medium zucchini, wedged lengthwise
• ½ Adagio® Eggplant, wedged lengthwise
• 2 tbsp olive oil
• 6 Delicato® Living Butter Lettuce leaves
• salt & pepper

Garnish

• 10 pieces pecans or walnuts, chopped

Balsamic & Soy Dressing

• 1/8 large onion, finely diced
• ¼ cup Japanese soy sauce
• ¼ cup balsamic vinegar
• 1/8 cup olive oil
• 1 tbsp curly parsley, finely chopped

Instructions

1. Toss tomatoes, mushrooms, asparagus, onion, zucchini and eggplant in a bowl with olive oil. Lightly season with salt & pepper.
2. Heat grill on medium high, grill salad until tender crisp (2-4 min per side). Concerto® Grape Tomatoes will cook quicker, about 1 min. Set aside.
3. Lay butter lettuce leaves on plate.
4. Cut each zucchini wedge into 4 pieces.
5. Half & quarter onion slices.
6. Cut asparagus spears into 2-3 pieces.
7. Arrange zucchini, onion, asparagus, grape tomatoes & mushrooms onto lettuce.
8. Cut Campari Tomatoes into wedges, arrange in center.
9. Combine dressing ingredients and whisk.
10. Spoon dressing over salad, garnish with chopped nuts.

Recipe Created By

Executive Chef | Tojo Hidekazu

Owner, Chef of Tojo’s Restaurant, Vancouver BC