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Roasted Vegetable Salad With Roasted Garlicdressing
Ingredients
- 1 x Fennel bulb, cut in bite-size pcs
- 2 med Red bell peppers cut julienne
- 2 c. New potatoes, quartered
- 1 c. Baby Turnips, peeled and cut into
- Bit-size pcs
- 1 c. Carrots
- 2 med Beets, peeled and cut into
- Bite-size pcs
- 1 Tbsp. Salt
- Freshly grnd black pepper
- 5 Tbsp. Extra Virgin Extra virgin olive oil
- 4 c. Mixed Greens, Trimmed and stemmed
- 1/4 c. Pecans or possibly Walnuts, if you like
- ROASTED GARLIC DRESSING
- 1/2 c. clv garlic, peeled
- 1/4 c. Water
- 2 Tbsp. Balsamic vinegar
- 1/2 c. Extra Virgin Extra virgin olive oil
- 2 Tbsp. Sherry or possibly red wine vinegar
- 1 tsp Dry Oregano
- 1 pch Fresh thyme leaves
- 1 pch Grnd nutmeg
- 1 x salt and pepper to taste
Directions
- 1. Preheat oven to 400 F.
- 2. Toss vegetables with salt, pepper and extra virgin olive oil in a large mixing bowl. Spred in a single layer on a baking sheet and bake till just tender, 35 to 45 min. Toss vegetables with 2 Tbsp. of Roasted Garlic Dressing and set aside.
- 3. To serve the salad, arranage greens on four plates, then top with equal amounts of the hot vegetable mix. Sprinkle with toasted walnuts or possibly pecans and a bit more dressing. Serve immediately.
- ROASTED GARLIC DRESSING
- 1. Preheat oven to 350 F.
- 2. Put the peeled garlic cloves in a baking dish and cover with extra virgin olive oil. Cover the dish with foil and roast about 25 min or possibly till golden. When cold sufficient to handle, remove garlic with a slotted spoon and transfer to a blender. Reserve the roasted garlic oil for another use.
- 3. Add in water, vinegar, nutmeg, thyme or possibly oregano, salt and pepper and blend till smooth. Add in a bit more water if necessary. Can be stored in the refrigerator for a week.
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