My Underground Vegetable Salad

Name: My Underground Vegetable Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps apple cider or juice; 8 smalls carrots, peeled and halved lengthwise; 227 grams cups cubed peeled celery root (about; 473 milliliters cherry tomatoes, halved; 2 Tbsps cider vinegar; 2 liters torn curly endive; 1 teaspoons fennel seed, crushed; 454 grams fresh mushrooms, halved; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 118 milliliters olive oil; 0 teaspoons pepper; 473 milliliters cubed peeled rutabaga (about 1 medium); 0 teaspoons salt; 1 teaspoon stone-ground mustard; 473 milliliters cubed peeled sweet potatoes (about 1 medium)

My Underground Vegetable Salad takes around 1 hour from beginning to end. This recipe makes 8 servings with 134 calories, 5g of protein, and 3g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of sweet potatoes, salt, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather inexpensive hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Underground Chicken Stew, Chile Underground's Texas Caviar, and kachumber salad or kuchumber salad – indian vegetable salad.

Instructions

Preheat oven to 400°. In a large bowl, combine the first five ingredients.

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Bowl

Oven

Add oil and salt; toss to coat.

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Salt

Cooking Oil

Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.

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Vegetable

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Roasting Pan

Add tomatoes; bake 10 minutes longer.

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Tomato

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Oven

Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended.

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Vinaigrette

Endive

Cooking Oil

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Whisk

Bowl

Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

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Vegetable

Endive

Equipment

Ingredients

Servings:

3Tbsps

apple cider or juice 8smalls

carrots, peeled and halved lengthwise 227grams

cups cubed peeled celery root (about 473milliliters

cherry tomatoes, halved 2Tbsps

cider vinegar 2liters

torn curly endive 1teaspoons

fennel seed, crushed 454grams

fresh mushrooms, halved 2Tbsps

lemon juice 1teaspoon

grated lemon peel 118milliliters

olive oil 0teaspoons

pepper 473milliliters

cubed peeled rutabaga (about 1 medium)0teaspoons

salt 1teaspoon

stone-ground mustard 473milliliters

cubed peeled sweet potatoes (about 1 medium)

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Kumeu River Hunting Hill Chardonnay. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 60 dollars per bottle.

Kumeu River Hunting Hill Chardonnay

This wine has fragrant lemon/lime blossom aromas on the nose that typify the lovely perfume from fruit grown in Hunting Hill. The 2013 vintage was affected by a spring frost and the subsequent yields were approximately one-half the usual size. The summer was one of the best on record and the grapes were beautifully clean, ripe and intensely flavored, creating a wine of intense concentration and complexity that will be very long-lived.