Grilled Squash and Onion Salad with Raisins, Pine Nuts, and Mint
As the raisins plump up in the warm Riesling and olive oil they absorb the sweet, fruity characteristic flavors of the liquid. If you slice the baby turnip thinly enough on a mandoline, there’s no need to peel it. Watch our video, "How to Use a Mandoline."
Recipe courtesy of Pete Evans.
Recipe adapted from Moveable Feast with Fine Cooking.
- ¼ cup Riesling or other sweet wine
- ½ cup raisins
- 3/4 cup extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 lb. zucchini and summer squash combined, cut into 3/8-inch rounds
- 1 Vidalia onion, sliced into 3/8-inch thick rounds
- ⅓ cup pine nuts, toasted
- 1 small turnip, peeled and thinly sliced, preferably on a mandolin
- 1/4 cup mint leaves, torn
- 2 tsp. finely grated lemon zest
- Prepare a gas or charcoal grill to high (500°F to 600°F) heat.
- In a 1-quart saucepan over low heat bring the wine to a simmer. Remove from the heat and add the raisins and soak until plumped, about 5 minutes. Stir in 1/2 cup of the oil, the red pepper flakes, and salt and pepper to taste.
- Place the vegetables on a large rimmed baking sheet and brush them with the remaining 1/4 cup oil and season with salt and pepper. Transfer the vegetables to the grill and cook until grill marks form on both sides, about 6 minutes total for the zucchini and the squash, and about 12 minutes total for the onion.
- Transfer the vegetables, nuts, and turnips to a large bowl and toss. Dress the vegetables with enough of the raisin dressing to lightly coat and season to taste with salt and pepper. Transfer to a serving platter and garnish with the mint and lemon zest. Pass the leftover dressing at the table.