Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • 3 medium zucchini, cleaned, trimmed, and cut lengthwise into ½-inch-thick slices
  • 1 small radicchio, core left in and cut lengthwise into quarters
  • Freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • Extra-virgin olive oil for brushing
  • Kosher salt
  • + 12 more ingredients
    • Fresh lemon juice to taste
    • 1/3 cup red-wine vinegar or sherry vinegar
    • 1 Tbs. extra-virgin olive oil
    • ½ teaspoon sea salt; more to taste
    • 1 teaspoon Dijon mustard
    • 1-¾ cups uncooked couscous
    • 1 yellow bell pepper
    • 3 small carrots, peeled and left whole
    • 1 small bunch scallions, trimmed
    • 1 medium eggplant, cut into ½-inch rounds
    • 2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix
    • ¼ cup finely chopped black olives, such as Kalamatas

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network