Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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