The Daily Dish

Pete Evans' Grilled Squash and Onion Salad

Grilled Squash and Onion Salad with Raisins, Pine Nuts, and Mint

 

Serves 6 as a side

by Pete Evans

 

¼ cup Riesling or other sweet wine

½ cup raisins

3/4 cup extra-virgin olive oil

¼ tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

3 lb. zucchini and summer squash combined, cut into 3/8-inch rounds

1 Vidalia onion, sliced into 3/8-inch thick rounds

? cup pine nuts, toasted

1 small turnip, peeled and thinly sliced, preferably on a mandolin

1/4 cup mint leaves, torn

2 tsp. finely grated lemon zest

 

Prepare a gas or charcoal grill to high (500°F to 600°F) heat.

In a 1-quart saucepan over low heat bring the wine to a simmer. Remove from the heat and add the raisins and soak until plumped, about 5 minutes. Stir in 1/2 cup of the oil, the red pepper flakes, and salt and pepper to taste.

Place the vegetables on a large rimmed baking sheet and brush them with the remaining 1/4 cup oil and season with salt and pepper. Transfer the vegetables to the grill and cook until grill marks form on both sides, about 6 minutes total for the zucchini and the squash, and about 12 minutes total for the onion.

Transfer the vegetables, nuts, and turnips to a large bowl and toss. Dress the vegetables with enough of the raisin dressing to lightly coat and season to taste with salt and pepper. Transfer to a serving platter and garnish with the mint and lemon zest. Pass the leftover dressing at the table.

Recipe adapted from Moveable Feast with Fine Cooking.



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