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Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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