Edible Adventure: Spring Garden Salad with Roasted Veggies
Posted by ReadyMade
Written by Amy Palanjian, Recipes and Styling by Diana Yen, Photography by Bryan McCay
With a crunchy mix of fresh and roasted veggies, this salad is crazy colorful—in a good way—on the table.
Total prep time: 30 minutes
Serves 4
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- ½ lb mixed rainbow baby carrots, trimmed and halved
- ½ lb radishes, trimmed and halved
- ½ lb baby potatoes, halved
- 3 T extra virgin olive oil
- 4 sprigs fresh thyme, leaves only
- Salt and freshly ground pepper
- 2 T sherry vinegar
- ½ t Dijon mustard
- 1 clove garlic, minced
- ⅓ c extra virgin olive oil
- 1 large head butter lettuce, roughly torn
Materials
- Oven
- Large baking sheet
- Medium-size bowl
- Whisk
Tools
Preheat oven to 400°F.
Spread out carrots, radishes, and potatoes on a large baking sheet. Toss with 3 tbsp of oil, thyme leaves, salt, and pepper. Roast vegetables for 15 minutes or until edges begin to brown.
Place the vinegar, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the ⅓ cup olive oil to the mixture, whisking constantly until combined. Add salt and pepper to taste, then add the greens and toss well until they are coated with the dressing. Serve immediately topped with the roasted vegetables.
Variations: Top off with freshly grated Pecorino Romano cheese. Substitute 1½ tbsp of lemon juice for the vinegar and add ¼ tsp of lemon zest for a brighter flavor. Add roasted baby beets to the mix and sprinkle with crumbled feta.
