Grilled Chopped Salad

Served at Paley in Los Angeles

3 large beets (red, gold,
or a mix)

6 large carrots

3 fennel bulbs

3 tablespoons olive oil

1/2 head Napa cabbage

1/2 head romaine lettuce

1/2 head radicchio

2 avocados, diced

Parmesan Vinaigrette
(recipe follows)

salt and pepper

fresh Parmesan, shaved

fresh herbs (fennel fronds, parsley, chives)

Preheat oven to 325 degrees. Peel the beets and carrots. Remove the fennel fronds from the bulbs and set fronds aside to use as garnish later. Cut the beets, carrots, and fennel bulbs into 1/2-inch thick slices and toss with olive oil on a large baking sheet. Bake for 30 to 40 minutes, or until just al dente, turning once.

Heat a grill or grill pan on the stove over medium-high heat. Add the vegetables and sear with grill marks on each side, 1 to 2 minutes per side. Remove and let cool. Chop into 1/2-inch cubes.

Chop the Napa cabbage, romaine lettuce, and radicchio into 1-inch square pieces and toss in a large bowl. Add the cooled, roasted vegetables, diced avocado, and about
1/3 of the Parmesan Vinaigrette (refrigerate the remaining vinaigrette for future use). Gently toss the salad and season to taste.

To serve, divide among six plates and garnish with shaved Parmesan and assorted herbs.

Yield: 6 servings


1/2 cup shredded Parmesan

1/4 cup red wine vinegar

1-1/2 tablespoons Dijon mustard

1/2 tablespoon black pepper

1/2 tablespoon Tabasco sauce

1/4 cup water

1/2 cup fresh lemon juice (about 5 medium lemons)

1 egg yolk

2-1/2 cups canola or
grapeseed oil


Put all ingredients except the oil and salt in a blender and blend until smooth. Slowly add the oil. The finished vinaigrette should be creamy. Season to taste.

Yield: About 1 quart

From executive chef Greg Bernhardt: “I try to evoke certain feelings out of food, getting the vegetables to speak. In this salad, we have the brightness of citron and red wine vinegar and the smokiness of the grill and the umami of the Parmesan.”

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