Underground Vegetable Salad

By khojnicki

Ingredients

• Vinaigrette:
• 1 lb fresh mushrooms, halved
• 8 small carrots, peeled and halved lengthwise
• 2 c cubed, peeled celery root
• 2 c cubed, peeled rutabaga
• 2 c cubed, peeled sweet potatoes
• 2 tbsp EVOO
• 1/4 tsp salt
• 2 c cherry tomatoes, halved
• 8 c curly endive, torn
• 3 tbsp apple cider or juice
• 2 tbsp lemon juice
• 2 tbsp cider vinegar
• 1 tsp stone ground mustard
• 1 tsp grated lemon peel
• 1/2 tsp fennel seed, crushed
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 c EVOO

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees F. In a large bowl, combine the first five ingredients. Add olive oil and salt; toss vegetable to coat.

Transfer to a greased roasting pan. Roast 30-35 mins or until vegetables are tender, stirring occasionally. Add tomatoes; roast 10 mins longer.

Place endive in a large bowl. In a small bowl, whisk together the first eight vinaigrette ingredients. Gradually whisk in EVOO until blended. Pour vinaigrette over endive; toss to coat. Divide endive among eight salad plates; top with roasted vegetables.