Grilled Salad. I've made this several times this winter when entertaining and it always receives rave reviews. You can use just use the chopped-up veggies, or toss them all in a bed of leafy greens. It's good with a little gorgonzola sprinkled on top, too.
2 zucchini, sliced in half lengthwise
1 small onion, peeled, cut off core and slice lengthwise
1 fennel bulb, trimmed and sliced in half lengthwise
Rub all the above with olive oil. Grill until tender but not charred or mushy. Let cool.
Cut the peel and all the white pith from an orange, then slice across into rounds. Place on top of bed of lettuce greens (if using lettuce). Add sliced celery and shredded carrot if desired.
Roughly chop the grilled veggies and add to the salad bowl.
Drizzle on balsamic vinegar and olive oil, toss and serve.
2006 Valerie Schneider