While I was playing around with salad ideas in my head, my good buddy Elliot happened to email me asking if I’d make him a grilled-vegetable salad with a Sriracha vinaigrette. He’d been gallivanting about our local farmers’ market and forwarded to me a list of produce that had looked appealing that day. We gave it a go not long after, and I hope you do, too.

　　

Ingredients

makes 6 to 8 servings

　　

Sriracha Vinaigrette

Juice of 4 limes

　　1 tablespoon soy sauce

　　1/4 cup Sriracha

　　2 cloves garlic, minced

　　1/4 cup chopped fresh cilantro

　　1/2 teaspoon freshly ground black pepper

　　1/2 teaspoon Dijon mustard

　　6 tablespoons extra virgin olive oil

　　

Vegetables

1 small Japanese eggplant, halved lengthwise

　　2 medium zucchini, halved lengthwise

　　2 large shiitake mushrooms, stems removed

　　2 red bell peppers, seeded and quartered

　　1 bunch asparagus, woody ends removed

　　2 tablespoons extra virgin olive oil

　　Salt and freshly ground black pepper

　　

Salad

2 (10-ounce) bags mixed greens

　　1 medium red onion, halved lengthwise and thinly sliced

　　Grated Parmigiano-Reggiano cheese, for garnish

　　

Step 1

Preheat the grill or the broiler to high heat.

　　

Step 2

To make the vinaigrette, in a medium bowl, mix together the lime juice, soy sauce, Sriracha, garlic, cilantro, black pepper, mustard, and oil. Set aside.

　　

Step 3

In a separate bowl, toss the eggplant, zucchini, mushrooms, bell peppers, and asparagus with the olive oil, salt, and pepper. Arrange all of the vegetables, except the asparagus, in a single layer on the grill or broiler pan, and cook, turning once, until the vegetables soften and grill marks develop, 8 to 10 minutes. Add the asparagus for the last 5 minutes of cooking. Take the veggies off the heat, and slice the eggplant, zucchini, mushrooms, and bell peppers into strips.

　　

Step 4

Divide the mixed greens and onion evenly among bowls. Top the salads with the grilled vegetables, spooning some of the Sriracha vinaigrette over each portion. Garnish with Parmigiano-Reggiano cheese and serve immediately.

　　The Sriracha Cookbook