Warm Winter Salad of Roasted Root Fries
Here is a Main Course Salad Idea from Susie Middleton's book, The Fresh & Green Table, Delicious Ideas for Bringing Vegetables into Every Meal.
Warm Winter Salad of Roasted Root “Fries”
1. To cook the vegetables. Preheat oven to 450. Line two large rimmed heavy duty baking sheets with parchment. In a large, wide mixing bowl, combine approx 1 lb each of sweet potato sliced into sticks, potato sticks, and parsnip sticks with 1/3 cup olive oil and 1 1/2 tsp kosher salt. Spread in a single layer and roast for twenty minutes, then flip the veggies with a spatula and rotate baking sheets in the oven, then put in for another 15 or so minutes until nicely browned and tender.
2. To make the Shallot and Sherry-Maple Vinaigrette: in a small nonstick skillet, heat 1/3 cup olive oil over medium-low heat. Add about 1/3 cup of finely diced shallot and a good pinch of salt and cook until just beginning to brown (about 7 mins). Remove from the skillet and let cool for 5 minutes. Add 2 tbsp sherry vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp of fresh chopped thyme, 1/4 tsp of salt, and several grinds of black pepper.
3. To make the salad: Combine your salad greens. Susie suggests 5 cups of baby arugula, a small head of frisee and a small head of radicchio. Torn lettuce leaves and frisee from your share this week will work beautifully. Season the washed and dried greens with a pinch of salt, toss with 4 to 5 tbsp of warm vinaigrette, taste and adjust. Then season the “fries” with salt, dress with 1 or 2 tbsp of the warm vinaigrette, and mound on top of the greens. Finish with toasted pecans or walnuts if you like.