Salad with roasted root vegetable vinaigrette

By scottnjennie

Ingredients

• Vinaigrette
• 1 roasted carrot (leftover from roasted chicken with root vegetables)
• 1 roasted parsnip (leftover from roasted chicken with root vegetables)
• 1/2 roasted shallot (leftover from roasted chicken with root vegetables)
• 1/3 cup extra-virgin olive oil
• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 head romaine lettuce, chopped
• 1/2 head radicchio, chopped
• 1 spear Belgian endive, stemmed and chopped

Details

Servings 4

Preparation

Step 1

For the vinaigrette: Place the carrot, parsnip, shallot, oil, apple juice concentrate, vinegar, maple syrup, salt and pepper in a blender or food processor. Blend until smooth.

Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.