Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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