Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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