Spring Roasted Vegetable and Herb Salad
2 cups greens
1/4 cup chopped mint
1/4 cup chopped parsley
1 pound carrots, washed and chopped
1 pound radishes, washed
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground pepper
Sheep’s milk or feta cheese
Extra sea salt and pepper for the greens
1 recipe of vinaigrette (see below)
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss the chopped carrots and radishes with the olive oil, 1 teaspoon sea salt and 1/2 teaspoon ground pepper. Spread the vegetables out onto the baking sheet in a single layer. It’s important the vegetables are not stacked on top of each other.
Bake the vegetables for 30 – 40 minutes or until the outsides are brown and caramelized and they are soft enough to poke a fork into them. Remove from oven and cool.
Assemble the salad:
Add greens, fresh herbs and roasted vegetables to a large bowl with a pinch of salt and ground pepper. Toss together with tongs. Add a small amount of the vinaigrette and so that all of the greens are coated. Be careful not to over dress the greens. You can always serve extra on the side. Portion the salad out into bowls (8 small portions; 4 large). Add a scoop of fresh sheep’s milk cheese or crumbled feta. Serve with extra dressing.
Vinaigrette:
1 small shallot, chopped
1 tablespoon Dijon mustard
1 tablespoon local raw honey
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Sea salt and pepper
Add all of the ingredients into a pint sized mason jar. Screw on the lid and then shake until the ingredients are combined. Taste and adjust sweetener/salt/pepper, as required. This will keep in the refrigerator for at least a week. Alternatively, this can be made in a blender, food processor, or by hand with a whisk.
Variations:
– Add any herbs. Use fresh herbs if you are using immediately and dried if you will be storing it for later use.
– Use garlic, red onion, leeks or scallions instead of shallot.
– Use fresh ginger instead of shallot and replace some of the olive oil with sesame seed oil for an asian flavor
– Use a different vinegar: Champagne, Red or White Wine Vinegar, Apple Cider Vinegar as examples
– Replace some or all of the vinegar with a citrus juice (lemon, orange, lime).
– Use pure maple syrup in place of honey
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