Root Vegetable Salad with Shallot Vinaigrette

Try this amazing Roasted Root Vegetable Salad with Shallot Vinaigrette that is sure to be a hit!

Vegetable Salad, Root Vegetable Salad, Roasted Root Vegetables, Root Vegetable Appetizer

Root Vegetable Salad with Shallot Vinaigrette
 
Try this amazing Roasted Root Vegetable Salad with Shallot Vinaigrette that is sure to be a hit!
Ingredients
For the Salad:
  • 10 baby yukon potatoes cut in half
  • 10 baby red potatoes cut in half
  • 2 fresh fennel bulbs cut into wedges
  • 1 peeled and sliced large celery root
  • 4 peeled and sliced carrots
  • 4 teaspoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 2 tablespoon of sliced fresh chives
  • 2 tablespoon of chiffonade fresh basil
For the Vinaigrette:
  • 2 peeled shallots
  • 2 garlic cloves
  • ½ cup of white wine vinegar
  • 1 tablespoon of dijon mustard
  • ¾ cup olive oil + 1 teaspoon
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In 4 separate pans on high heat with 1 teaspoon of olive oil in each, caramelize separately the potatoes, fennel, celery and carrots for 2 to 3 minutes. Finish in the oven on 400° for 8 to 10 minutes. Once caramelized and cooked, remove from the heat and combine all the vegetables into a bowl and immediately chill.
  2. In a separate small pan on high heat with 1 teaspoon of olive oil, caramelize the shallots and garlic and finish in the oven on 400° for 6 to 8 minutes. Once browned, add to a blender with white wine vinegar and mustard and puree. While pureeing, slowly mix in the olive until the dressing has emulsified.
  3. Adjust the seasonings with salt and pepper and add a small amount of the dressing to the cold roasted root vegetables and toss until they are coated with the vinaigrette. Add in herbs and adjust seasonings and serve.

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