Recipe of Gordon Ramsay Summer Vegetable Salad

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, summer vegetable salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Summer Vegetable Salad is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Summer Vegetable Salad is something that I’ve loved my whole life.

Summer Vegetable Salad. ⁣ It's summertime. You make them into a salad. This summer veggie salad is not that. And I actually get disappointed when the Final Bite arrives.

To get started with this recipe, we have to first prepare a few ingredients. You can cook summer vegetable salad using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Salad:

1. Take 3 Eggplants (slim Japanese type)
2. Prepare 15 Shishito peppers
3. Get 10 Cherry tomatoes
4. Get 2 tbsp Grated Parmesan cheese
5. Prepare For the dressing:
6. Make ready 3 tbsp Extra virgin olive oil
7. Get 3 tbsp ＊ Rice vinegar
8. Prepare 1 1/2 tbsp ＊ Ground sesame seeds
9. Take 2 tsp ＊ Sugar (white sugar)
10. Get 1/2 tsp ＊ Salt
11. Get Seasoning for the vegetables:
12. Get 1 tbsp ◎ Soy sauce
13. Make ready 1 tbsp ◎ Mirin
14. Prepare 1 tsp ◎ Sugar (white sugar)
15. Make ready 1 tbsp ◎ Water

This is delicious summertime in a bowl! Here's a Summer-friendly trick for dressing up your farmers market haul: rather than roast them - and crank up the heat in your kitchen - shave firm. Here's an easy recipe for a Summer Vegetable Pasta Salad. This is the perfect pasta salad recipe for parties and summer potluck barbecues.

Steps to make Summer Vegetable Salad:

1. Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
4. Combine the ◎ ingredients.
5. Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
6. When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there's almost no moisture left in the pan.
7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
9. Serve chilled until ice cold.
10. This is delicious with kabocha squash or okra instead of the shishito pepper.

Here's an easy recipe for a Summer Vegetable Pasta Salad. This is the perfect pasta salad recipe for parties and summer potluck barbecues. This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment.

So that’s going to wrap it up for this exceptional food summer vegetable salad recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!