Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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