FRANKIE AND JOHNNY'S HOUSE SALAD (CAPE NEDDICK MAINE) RECIPE - (4/5)

Frankie and Johnny's House Salad (Cape Neddick Maine) Recipe - (4/5) image

Provided by catfish

Number Of Ingredients 23

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For the grilled vegetables (can be made the day before)
4 ounces or more of small white mushrooms (I cut in half or quarter depending on size)
2 carrots sliced thin diagonally
1 small yellow squash and 1-2 small zucchini thin sliced diagonally
¼ cup olive oil
2 TBL fresh lemon juice
Salt and pepper
For the Blueberry Vinaigrette (can be made the day before)
1 clove garlic peeled and minced
2 TBL Dijon mustard
2 TBL balsamic oil
¼ cup white wine
1 cup fresh or frozen and defrosted blueberries
½ cup canola oil (I use ¼ cup)
Salt, pepper and sugar to taste
For the salad
5 cups mixed baby Lettice
3 cups romaine torn into bite size pieces
Strawberries hilled and halved or quartered
Blueberries
Small cubes of watermelon or other melon
Thinly slices, unpeeled apple like Fuji or granny Smith brushed with lemon juice to prevent browning
Sunflower Seeds, Pumpkin seeds, Whole almonds (I use sliced) , Pistachio nuts

Steps:

For the grilled vegetables (can be made the day before) Preheat the broiler. In a large bowl combine all the vegetables. Pour olive oil and lemon over them, salt and pepper. Mix so all are coated. Grill so edges are blackened and somewhat softened but firm in texture. Allow to cool and then cover and refrigerate. For the Blueberry Vinaigrette (can be made the day before) In blender combine first 4 ingredients. Add blueberries and puree till smooth. With motor running drip in canola oil. Taste and add salt, pepper and sugar to taste. Cover and refrigerate For the salad In large bowl, combine lettuces and romaine. Add the grilled vegetables to taste (you may no use all, I usually do) Add fruits, seed and nuts beginning with small amounts to your taste. Add a light amount of dressing (you want it lightly dressed as not to overcome the greens) and make the rest available.