Roasted Vegetable Salad with Sherry Dressing

Roasted Vegetable Salad with Sherry Dressing
Photo by France Ruffenach

Ingredients

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