This hearty grilled salad is great alone of with grilled beef, chicken or fish atop. It’s courtesy of Julia Sullivan of Henrietta Red.
1. To prepare aioli, place yolks, garlic, and salt into food processor or blender. Pulse well.
2. With processor on, slowly add oils until fully incorporated. Aioli should be thick like mayonnaise. Season with lemon juice.
3. To prepare dressing, whisk all ingredients to combine.
4. To prepare salad, brush vegetables with oil and season liberally. Mushrooms will absorb oil and may require a bit more.
5. On grill or in grill pan, grill vegetables until tender and charred.
6. Cut vegetables into 2-inch pieces and serve with grilled romaine halves and dressing. Finish with additional Parmesan, lemon, and steak, if desired.
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