Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

  • 2 Tbs. vegetable oil
  • ½ lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary
  • ¼ cup sherry vinegar
  • ¼ tsp. freshly ground black pepper
  • 1 small onion, cut into ½-inch pieces
  • 1 tsp. chopped fresh sage
  • 2 small carrots, cut into ½-inch chunks
  • + 9 more ingredients
    • 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
    • Salt and freshly ground black pepper to taste
    • 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

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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