Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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