The Chew: Daphne Oz’s Grilled Cantaloupe and Vegetable Salad Recipe

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The Chew: Daphne Oz’s Grilled Cantaloupe and Vegetable Salad & Red Wine Shallot Vinaigrette

On The Chew, Daphne Oz of course showed us how to keep eating healthy during the summer with her grilled cantaloupe and vegetable salad recipe with a delicious red wine shallot vinaigrette.

The Chew: Grilled Cantaloupe and Vegetable Salad Recipe Ingredients

The Chew: Daphne Oz's Grilled Cantaloupe and Vegetable Salad Recipe

Daphne Oz’s grilled cantaloupe and vegetable salad recipe is a great refreshing dish for your summer.

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  • 2 ears Sweet Summer Corn (in their husks)
  • Olive Oil for the grill or grill pan
  • 2  medium Zucchini (sliced lengthwise into 1/2-inch strips)
  • 1 bunch of Asparagus (woody ends removed)
  • 1 medium Cantaloupe (halved; seeded; skin removed and cut into 1-inch-thick wedges)
  • 1 head of Romaine Lettuce (finely chopped)
  • 3 Persian Cucumbers (sliced into 1/4-inch rounds)
  • 1 Avocado (pitted; peeled and cut into 1/2-inch dice)
  • 1 cup Cherry Tomatoes (halved)
  • 12 fresh Basil Leaves (shredded)
  • 1/2 cup Red Wine-Shallot Vinaigrette
  • Lemon wedges for serving

Daphne Oz Grilled Cantaloupe and Vegetable Salad Directions

  1. Soak the corn (in husks) in cold water for 30 minutes.
  2. Prepare a gas or charcoal grill to medium-hot, or heat a stovetop cast-iron grill pan to medium-high.
  3. Brush the grill lightly with oil (and apply again before grilling new items).
  4. Husk the corn, discarding the corn silk and husks.
  5. Grill the corn, rotating in quarter turns for 20 to 30 minutes until all the kernels are cooked and tender and some have blackened and charred.
  6. Grill the zucchini until tender, about 5 minutes per side.
  7. Grill the asparagus until tender, about 8 minutes.
  8. Grill the cantaloupe on each side until heated through and grill marks develop, 2 to 3 minutes per side.
  9. Chop the zucchini, asparagus, and melon into bite-sized pieces, and cut the corn kernels from the cob.
  10. Lay a bed of lettuce on each serving plate and top with the grilled items and the cucumbers, avocado, and tomatoes.
  11. Tear fresh basil over the top.
  12. Drizzle with the vinaigrette (about 2 tablespoons per serving).
  13. Serve the salad with fresh lemon wedges.

Daphne Oz Red Wine Shallot Vinaigrette Recipe Ingredients

  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Red Wine (or Apple Cider) Vinegar
  • 2 tablespoons minced Shallot
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Raw Honey or Pure Maple Syrup
  • 1 tablespoon fresh Lemon juice
  • 1/2 teaspoon ground Coriander
  • Salt and fresh-cracked Black Pepper

The Chew: Red Wine Shallot Vinaigrette Directions

  1. In a blender or using a whisk, combine all the ingredients and blend until emulsified.
  2. Keep any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week.
  3. Daphne liked to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars just for this.

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