Grilled New Potatoes And Zucchini With Radicchio Goat Cheese And Aged Sherry Vinaigrette Recipes

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AGED SHERRY VINAIGRETTE



Aged Sherry Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

  • In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE



Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

Steps:

  • Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
  • Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE



GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE image

Categories     Potato

Yield 8 servings

Number Of Ingredients 9

1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1.5 inches in diameter), unpeeled
1 pound medium zucchini, cut into 1/2 inch thick rounds
3/4 pound radicchio, coarsely chopped (about 5 cups)
8 ounces chilled soft fresh goat cheese, coarsely crumbled (about 1.75 cups), divided
Chopped fresh chives

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead, cover & chill). Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1.5 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color; about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temp.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprilkle with remaining cheese and chives.

GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE



GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE image

Categories     Cheese     Leafy Green     Potato     Vegetable     Grill/Barbecue

Yield 8

Number Of Ingredients 9

1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1 1/2 inches in diameter), unpeeled
1 pound medium zucchini, cut into 1/2-inch-thick rounds
3/4 pound radicchio, coarsely chopped (about 5 cups)
8 ounces chilled soft fresh goat cheese, coarsely crumbled (about 1 3/4 cups), divided
Chopped fresh chives

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1 1/2 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.

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