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Yes, a Grilled Salad! Grilled Chopped Salad with Home-Style Ranch

by on ‎05-18-2015 06:27 PM

Hello, foodies…


What a WONDERFUL time we had with the folks who came to the In the Kitchen with David Weekend. I’d like to give a great big shout out to the QVC Studio Tour team who organized it, the ITKWD team members who came, and most importantly, the foodies who traveled from far and wide to be there…we couldn’t do this show without your support and we love meeting and hearing from you.


David's the Cliff-Hanger!


On the Way to Chima


New Friends at Chima


 


ITKWD Live!


Mary with the Foodies


Barbecue Month continues this Wednesday on In the Kitchen with David. And our next recipe is just terrific…light, refreshing and yes, grilled!



Grilled Chopped Salad with Home-Style Ranch
Serves 6–8


This recipe is prepared with the Mad Hungry 4-Piece Air Blade Knife Set with Sheaths (K41889).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:


Dressing:



  • 1/2 cup buttermilk

  • 1/2 cup reduced-fat mayonnaise

  • 1/2 cup Greek yogurt

  • 1 tsp minced garlic

  • 1 tsp minced shallots

  • 2 Tbsp chopped parsley

  • 2 Tbsp chopped chives

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1-1/2 Tbsp red wine vinegar

  • 1 tsp sugar

  • 3/4 cup crumbled feta cheese


Salad:



  • Oil, for brushing

  • Salt and pepper, for seasoning

  • 3 romaine hearts, halved lengthwise, core intact

  • 1 zucchini, ends removed and halved lengthwise

  • 1 yellow squash, ends removed and halved lengthwise

  • 1 red pepper, quartered, seeds and ribs removed

  • 1 yellow pepper, quartered, seeds and ribs removed

  • 1 sweet or Vidalia onion, cut into 1/2" rings

  • 3 ears corn, shucked and cleaned

  • 1 pint cherry tomatoes, halved


Preparation:



  1. To prepare the dressing, combine the buttermilk, mayonnaise, yogurt, garlic, shallots, parsley, chives, salt, pepper, vinegar, and sugar in a small bowl. Fold in the feta cheese and refrigerate until ready to serve.

  2. To prepare the salad, preheat the grill to medium-high. Lightly brush the cut side of the romaine hearts with oil and then season with salt and pepper. Place the lettuce, cut side down, on the grill and cook until grill marks appear, about 30–45 seconds. Remove immediately and set aside.

  3. Brush the zucchini, squash, peppers, onion, and corn with oil and season with salt and pepper. Place the vegetables on the grill and cook until there are nice grill marks on each side and they're tender, about 4–5 minutes for the zucchini and squash; about 8–10 minutes for the peppers, onion, and corn.

  4. Remove the core from the romaine and chop it into 1" pieces. Place the lettuce in a large bowl with the halved tomatoes. When the corn is cool enough to handle, remove the kernels with a knife. (Stand the cob up on the thicker end and run the blade down the sides.) Add the corn to the bowl with the lettuce and tomatoes. Chop the rest of the vegetables into 1" pieces and place them in the bowl. Gently toss, and if desired, mix in the dressing before serving.


Grilled Chopped Salad with Home-Style Ranch


I’ll leave you with this blog question today, foodies...what are your favorite summer salads? Caprese salad? Watermelon and Feta? Classic potato salad? I’ll see you Wednesday night at 8pm ET.


Keep it flavorful!
—David