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Wednesday, February 22, 2012

Roasted Vegetable Salad

So, now that you followed yesterday's instructions and roasted a huge pile of veggies, you may want some ideas of what to do to serve them. You did roast a huge pile of veggies already, no?

Plus, today being Ash Wednesday and all, this is an amazingly filling dinner salad that contains no meat. Win-win!

This was the first meal I made from the book An Everlasting Meal by Tamar Adler. I followed her instructions to roast my veggies and sauté my greens, and then I made this salad with those roast vegetables.

Oh my goodness was it amazing! I couldn't get over how much I was enjoying my dinner. The vegetables were absolutely amazing, they paired perfectly with the peppery greens, and the vinegar brought out the best of all of it.

And the best part of all of it was that it really was as easy as can be imagined to put it all together after I spend the morning prepping the vegetables. Dinners this week really should be a piece of cake to get on the table!

First, take the vegetables out of the fridge for at least a half hour before you plan to eat. This will allow them to come to room temperature (which makes the first sensation you experience to be flavor, rather than temperature).

Thinly slice a bit of red onion, or a shallot. Place it in the bottom of a medium-sized bowl, and sprinkle some red wine vinegar on it. Let that sit and soften the onion for about ten minutes. Add a teaspoon or so of mustard and let that sit another couple of minutes.

Add the vegetables you plan to eat with your salad to the vinegared onions. I used the broccoli, cauliflower, carrots, potatoes, and brussels sprouts that I roasted yesterday. Toss it all together, and let it sit another couple of minutes for the vinegar to penetrate the veggies. Drizzle it all with a good helping of olive oil.

Make a bed of bitter or peppery greens on each plate. I used the arugula that I got in my Abundant Harvest box this week. I piled the dressed vegetables on top of the greens, and sprinkled some of the roast nuts that I did in the oven yesterday on top of it all.

Again, I can't get over how delicious this salad was. Just trust me. And then find out for yourself!

Coming tomorrow... the best little sautéed greens sandwich this side of the Mississippi.