Preparation:
Preheat a grill until hot. In a small bowl combine oil and pepper flakes and
brush over halved and sliced vegetables. Grill vegetables for 2 to 3 minutes
per side or until soft. Cool.
With a vegetable peeler, shave half of Parmesan into "shingles." Grate
remaining Parmesan. In a large salad bowl toss grilled vegetables, diced
vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette.
Garnish
with shaved Parmesan.
Lemon Oregano Vinaigrette
In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until
combined well. Add oil slowly, whisking vigorously. Add remaining juice and
season with salt and pepper and jalapeño.
Add oil, a little at a time, blending after each addition until sauce coats
back of a spoon. Add Tabasco and salt and pepper to taste. |
