GRILLED ASIAN ANTIPASTO SALAD

Master Recipe

Shallot-Soy Vinaigrette

Associated Recipes

Grilled Asian Antipasto Salad

Warm Shiitake and Corn Salad Frisée

Shallot–Soy Marinated Chicken Breast with Melted Cabbage

Guest Recipe

Martin Yan's Warm Beef Spinach Salad

BEVERAGE TIP

Grape type
Sauvignon Blanc

Characteristics
Bright acid, wet stone, grassy-herb notes, green apple

Recommendations
Lucien Crochet, “Le Chêne”
Loire, France

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GRILLED ASIAN ANTIPASTO SALAD

Asian antipasto? Sure. My Asian ancestors served a kind of antipasto at their banquets that consisted of sliced cured meats (salami, anyone?), barbecued eel, and jellyfish, among other tidbits. My East–West version, which plays salty, buttery prosciutto against crunchy grilled radicchio, is really enticing. Tofu adds a creamy note without the richness that mozzarella, its Italian “counterpart,” might.

Serves 4

2 whole red bell peppers

1⁄2 pound fresh shiitake mushrooms, stemmed

1 bunch of thin asparagus, ends removed

2 small heads of radicchio, cored and quartered lengthwise

1 package of firm tofu, sliced 1⁄2 inch thick

1 cup Shallot–Soy Vinaigrette

Kosher salt and freshly ground black pepper to taste

1⁄2 pound very thinly sliced prosciutto, cut into 1⁄4-inch ribbons

1. Prepare an outdoor grill and heat to hot. Grill the peppers, turning, until well charred, about 15 minutes. Alternatively, grill the peppers under the broiler. Transfer the peppers to a bowl and cover it with plastic wrap. Allow the peppers to steam for 20 minutes, peel and seed them, then cut them into 1-inch strips.

2. Meanwhile, in a large bowl, combine the mushrooms, asparagus, radicchio, tofu, and 1⁄2 cup of the vinaigrette and toss gently to coat. Season with salt and pepper. Transfer to the grill and grill, turning as needed, until the vegetables have colored on all sides and are tender, 6 to 8 minutes. Alternatively, broil the ingredients about 6 inches from the heat source, turning as needed, 6 to 8 minutes. The asparagus will be done most quickly.

3. Lay the prosciutto on a large serving platter. Arrange the vegetables over it, drizzle with the remaining 1⁄2 cup of vinaigrette, and serve.

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