Grilled Market Veggies

Recipe by Chef Liz Crawshaw
Demonstrated at Decatur Farmers Market on April 15, 2017

Ingredients

• 2 x bunches of asparagus (Watsonia, $11)
• 2 x bok choy heads (Furrowed Earth, $7)
• 1 x Radicchio (Jody’s Farm, $3)
• 4 TBSP cold brew coffee from Banjo Coffee
• 3 TBSP Gallberry raw honey from Bee Wild
• 2-3 garlic cloves
• 3-4 TBSP balsamic vinegar
• approx 1 cup extra virgin olive oil
• 2 TBSP dijon mustard
• 1 Tsp salt
• 1 Tsp black pepper
• 1/4 cup toasted walnuts
• 1/2 tsp cinnamon
• lemon zest if available

 Directions

1. Prep: Wash & dry asparagus, bok choy & radicchio. Trim ends of asparagus, and separate radicchio and bok choy into individual leaves/segments. Toss with a good drizzle of olive oil, salt & pepper to taste, zest of 1/2 a lemon if desired and set aside.
2. Roughly chop walnuts and toast in a dry pan on medium heat, stirring continuously to prevent burning. Watch for the color to deepen and add cinnamon before removing from the heat. This process usually takes 2-4 minutes depending on the pan & heat.
3. For the Coffee Vinaigrette: The beauty of this recipe is in its sweet-savory balance. Feel free to change up the acid (balsamic vinegar) to lemon juice or another vinegar, switch out the honey for maple syrup, or change the walnuts for a nut of your choice. A food processor can be used if available. If not, as shown in the demo, finely grate the garlic into a large mason jar.
4. Add coffee, vinegar, honey, mustard, salt & pepper, secure lid and shake well to mix. (Walnuts can be added at this stage – the fat content helps to prevent the vinaigrette from separating, or sprinkled on the dish at the end to maintain that crunchy texture). Reopen jar and slowly add the olive oil while mixing with a fork.
5. To help emulsify further, replace lid and give mixture a final shake. The vinaigrette makes 12-15 servings and should keep up to a week in the fridge.
6. For the Grilled Vegetables: Heat a dry grill pan over medium heat. Add asparagus, bok choy, and radicchio in batches to ensure even cooking. Turn vegetables occasionally until browned and crisp/tender, about 5 minutes.
7. Remove from heat and garnish with the lemon zest and parsley if available. Transfer to serving dishes and drizzle with vinaigrette.