SALAD OF RUCOLA AND GRILLED VEGETABLES

Rucola lettuce------------------------------------------60 gm.

Confit onion---------------------------------------------10 gm.

Confit garlic---------------------------------------------10 gm.

Olive oil(for confit)-------------------------------------400 gm.

Red pepper---------------------------------------------10 gm.

Yellow pepper------------------------------------------10 gm.

Green and yellow zucchini--------------------------20 gm.

Asparagus----------------------------------------------15 gm.

Salt--------------------------------------------------------to taste

Black pepper-------------------------------------------15gm.

Parmesan-----------------------------------------------10 gm.

Croutons-------------------------------------------------15 gm.

Pine nuts-------------------------------------------------5 gm.

Dressing :

Balsamic vinegar-------------------------------------15 ml.

Olive oil--------------------------------------------------25 ml.

Salt--------------------------------------------------------5 gm.

Pepper---------------------------------------------------5 gm.

Method

1. Trim and wash all vegetables. Marinate with salt, pepper and olive oil for about 10 mins, grill and refrigerate them.
2. For the confit onion and garlic, heat oil in small saucepan.
3. Add garlic and onion; cook over very low heat until soft, about 1 hour (do not brown).
4. In an airtight jar, combine all ingredients for dressing; shake well.
5. Finally, mix all the ingredients in a bowl with the balsamic dressing.
6. Garnish with parmesan, croutons and pine nuts. Serve hot.