Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

  • 1 small sweet potato (6 oz.), peeled and cut into ½-inch chunks
  • 1 small celery root (8 oz.), peeled and cut into ½-inch chunks
  • ½ tsp. salt
  • About 1 oz. shaved or grated Parmesan cheese
  • 1 tsp. chopped fresh sage
  • ½ lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary
  • 2 medium Yukon Gold potatoes (6 oz. each), peeled and cut into ½-inch chunks
  • + 9 more ingredients
    • 1 small onion, cut into ½-inch pieces
    • ¼ cup sherry vinegar
    • 2 small carrots, cut into ½-inch chunks
    • ¼ tsp. freshly ground black pepper
    • 2 Tbs. vegetable oil
    • 1 tsp. chopped fresh marjoram
    • Salt and freshly ground black pepper to taste
    • 6 cloves garlic, quartered
    • ¾ cup extra-virgin olive oil

Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 minutes.

View full recipe at Fine Cooking

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