Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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

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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