Name: My Underground Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 pound medium fresh mushrooms, halved -; 8 small carrots, peeled and halved lengthwise -; 2 cups cubed peeled celery root (about 1/2 pound) -; 2 cups cubed peeled rutabaga (about 1 medium) -; 2 cups cubed peeled sweet potatoes (about 1 medium) -; 2 tablespoons olive oil -; 1/4 teaspoon salt -; 2 cups cherry tomatoes, halved -; 8 cups torn curly endive -; VINAIGRETTE: -; 3 tablespoons apple cider or juice -; 2 tablespoons lemon juice -; 2 tablespoons cider vinegar -; 1 teaspoon stone-ground mustard -; 1 teaspoon grated lemon zest -; 1/2 teaspoon fennel seed, crushed -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1/2 cup olive oil -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - My Underground Vegetable Salad

1. 1 pound medium fresh mushrooms, halved -

2. 8 small carrots, peeled and halved lengthwise -

3. 2 cups cubed peeled celery root (about 1/2 pound) -

4. 2 cups cubed peeled rutabaga (about 1 medium) -

5. 2 cups cubed peeled sweet potatoes (about 1 medium) -

6. 2 tablespoons olive oil -

7. 1/4 teaspoon salt -

8. 2 cups cherry tomatoes, halved -

9. 8 cups torn curly endive -

10. VINAIGRETTE: -

11. 3 tablespoons apple cider or juice -

12. 2 tablespoons lemon juice -

13. 2 tablespoons cider vinegar -

14. 1 teaspoon stone-ground mustard -

15. 1 teaspoon grated lemon zest -

16. 1/2 teaspoon fennel seed, crushed -

17. 1/4 teaspoon salt -

18. 1/4 teaspoon pepper -

19. 1/2 cup olive oil -

How to cook deliciously - My Underground Vegetable Salad

1. Stage

Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer.

2. Stage

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