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
  • ½ tsp. salt
  • 2 small carrots, cut into ½-inch chunks
  • 2 Tbs. vegetable oil
  • Salt and freshly ground black pepper to taste
  • About 1 oz. shaved or grated Parmesan cheese
  • 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
    • 6 cloves garlic, quartered
    • ½ lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary
    • 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

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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