Updated Monday, October 28th, 2013
Total Time: 55 minutes
Hands On Time: 40 minutes
Yield: 8 servings
“You don’t want delicate lettuces for this salad!” Lindsey Wishart advises. It’s a terrific combination of tastes and textures: sweet, hot, peppery, bitter, soft, and crunchy. Cut the root vegetables all roughly the same size (about 1½ inches is good), so that they roast at the same rate. You’ll have more dressing than you need; the extra keeps in the refrigerator for a couple of weeks.
Preheat your oven to 375°. Toss the chopped winter vegetables with the olive oil and salt and pepper, to taste. (If you’re using beets, toss and roast them separately so that they won’t stain the other vegetables red.) Spread the vegetables in a single layer on a rimmed baking sheet. Roast until tender and golden, about 35 minutes, stirring gently once or twice. Let cool slightly.
While the vegetables are roasting, make the vinaigrette: Process all ingredients in a blender or food processor until smooth. Taste and adjust the seasoning. Just before serving, toss the greens with vinaigrette until the leaves are lightly coated. In a salad bowl, arrange the greens, then the roasted vegetables, then the almonds. Sprinkle the cheese over the top.
In this issue: Summer Off the Beaten Path
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