Grilled Fall Vegetable Salad with Boiled Dressing
- 12 baby beets, trimmed
- 12 baby carrots, peeled and trimmed
- 12 baby turnips, peeled and trimmed
- 16 thin asparagus spears, trimmed
- 8 baby leeks or large scallions, trimmed
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 2 large egg yolks
- 1/4 cup sherry vinegar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon sugar
- Pinch of cayenne pepper
- 1 teaspoon unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon crème fraîche
- 1 tablespoon plus
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 8 cups (4 ounces) arugula
- Preheat the oven to 400°. Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender. When cool enough to handle, peel and halve the beets and transfer to a large rimmed baking sheet.
- Bring a large saucepan of salted water to a boil. Add the carrots and boil over moderately high heat until crisp-tender, about 4 minutes. With a slotted spoon, transfer to the baking sheet. Add the turnips to the boiling water and cook until just tender, about 3 minutes; transfer to the baking sheet. Repeat with the asparagus, cooking until bright green, about 2 minutes; transfer to the baking sheet. Add the leeks and cook until just tender, about 2 minutes; transfer to the baking sheet. Halve the carrots, turnips, and leeks lengthwise. Drizzle the vegetables with olive oil and season with salt and pepper.
- In a medium stainless steel bowl, whisk the egg yolks with the vinegar, flour, mustard, sugar, and cayenne pepper until smooth. Set the bowl over a saucepan of simmering water and whisk over low heat until hot and thick, about 2 minutes. Remove the bowl from the heat. Whisk in the butter, then the cream, crème fraîche, 1 tablespoon of the lemon juice, and the lemon zest. Season with salt and pepper.
- Light a grill or preheat a grill pan. Grill the blanched vegetables over medium heat, turning once or twice, until lightly charred, about 5 minutes.
- On a platter, toss the arugula with the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice; season with salt and pepper. Arrange the grilled vegetables over the arugula and serve the boiled dressing on the side.
Grilled Pork Tenderloin With Apples And Sage
Marinated Pork Tenderloins
- 2 pork tenderloins, (~2 lbs total), trimmed of fat and connective tissue
- 1/4 cup olive oil
- 2 tsp lemon zest
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- 1 tbsp kosher salt
- 4 medium apples
- 2 tbsp olive oil
- 2 tbsp granulated sugar, optional
- 2 tbsp finely chopped fresh sage
- Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight.
- One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter.
- Preheat the grill.
- While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage.
- Take the pork out of the marinade and pat it mostly dry, just so it doesn’t have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Layout the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples. Then lower the heat to low, cover the grill a, and continue cooking until pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more.
- Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Serve.
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