Mixed Grill Salad
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Prep Time: 18 mins
Cooking Time: 12 mins
Serves: 4
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 Print friendly version
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Ingredients
4 Lamb Chops
2 Chicken Breasts--boneless, cut into 4 strips
4 Beef Tenderloin Medallions, about 2 oz each
4 cups Mixed Greens
2 Tomatoes, peeled and quartered
1 cup Julienne Potatoes, fried or extra thin french fries
2 tbsp Extra Virgin Olive Oil
Fresh Pepper
Salt
Ingredients for the Marinade:
1/2 cup Olive Oil
1 tbsp Fresh Garlic, chopped
1 tbsp Fresh Ginger
1-2 Thai Chilies, chopped
Fresh Pepper
Ingredients for Vinaigrette:
1/2 cup Balsamic Vinegar
1 tbsp Fresh Ginger
2 tbsp Fresh Garlic
1 Thai Chili, thinly sliced
1 stalk Lemon Grass, finely chopped (OPTIONAL, but recommended)
1 Lime
2 tbsp Coriander, chopped
2 tbsp Parsley, chopped
2 Green Onions, chopped
5 Shallots, peeled and sliced
1/2 cup Olive Oil
Salt and Fresh Pepper
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Indoor Preparation
Mix all ingredients together and let meat (beef, chicken, lamb) marinate for up to one hour. Use from 1/2 to 2 chilis in the marinade, depending on how hot you like it.
While the meat is marinating, you can start the vinaigrette. Mix balsamic vinegar with 1 tbsp ginger, 1 tbsp garlic, Thai chili, and chopped lemon grass. Bring to boil in a small pot, and simmer for 5 minutes to reduce. Set half the reduction aside. To the remaining reduction add lime zest and juice, coriander, parsley, green onions, shallots and remaining garlic.
Whisk in 1/2 cup olive oil. Add salt and pepper. If you want more flavor, add more of the vinegar reduction to the vinaigrette. Remember, the longer you let the vinaigrette sit, the hotter it gets!
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Outdoor Preparation
When meat is ready, grill chicken for 12-14 minutes, turning once. Grill beef and lamb for 10-12 minutes, turning once for medium rare. For individual servings, place grilled meat on bed of assorted greens. Add tomato on side for garnish. Drizzle vinaigrette over entire plate.
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