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Author Notes: This salad makes the most of winter produce. Roasting the vegetables brings out their sweetness. The balsamic vinegar and olives give it a pungency, a welcome saltiness. If I can't have summer back, this is a pretty good way to make the most of the winter. Pretty, pretty good.
I really prefer this recipe with baby spinach instead of Romaine, but it works well with Romaine or any dark lettuce. This recipe feeds one as a main dish for lunch, or 2-4 people as a side dish. (Me, I eat the entire salad and will not share.) —Ordinary Blogger (Rivki Locker)
Serves 1 as a main dish, 2-4 as a side dish
- 2 parsnips
- 1 carrot
- 1 onion
- 2 tablespoons olive oil
- 6 baby peppers left whole, or 1 bell pepper sliced in thick wedges
- salt and pepper to taste
- a handful of green or black olives
- 1 teaspoon balsamic vinegar
- 2 cups baby spinach, Romaine, or other dark lettuce, cleaned and chopped coarse
- Preheat the oven to 425*. Peel the parsnips, carrot, and onion. Cut them in even slices, about 1/8 inch thick.
- Pour the olive oil onto a large aluminum baking sheet. Add the sliced vegetables plus the peppers. Sprinkle with salt and pepper and mix well.
- Roast in the oven for about 15 minutes, stirring a few times to be sure the vegetables brown evenly. When they look ready, turn off the oven and let them rest in the oven for a few minutes to be sure they are fully roasted. (Sample one if you like, just to be sure.)
- Add the olives to the vegetables and then toss it with vinegar. (At this point, the salad can sit for a few hours at room temperature.)
- Right before serving, add the greens and toss once again.
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