Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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