Roasted Vegetable SaladPosted by in Food
I find the name of this salad to be a bit misleading. The recipe is in March Everyday Food. I thought I would be roasting all sorts of different veggies. Not so. You roast mushrooms, onion and garlic. That’s it! You add the mushrooms and onions to a green salad and use the roasted garlic to make a dressing. That dressing was rather unsuccessful for me by the way – my garlic did not mash up. I even used my handheld blender to whiz it up and the garlic remained in a smushy piece, floating around the dressing.
In addition to the vegetables, Martha has you roast some prosciutto. Lay the piece on parchment and stick it in the 400 degree oven for about 10 minutes. The prosciutto gets nice and crisp and darkens in color. It crumbles nicely into the salad.
The recipe also calls for a side of lavash bread, with melted gruyere cheese on it as an accompaniment. I couldn’t find lavash, but I did find some naan and let me tell you, it was fabulous! I served this with cream of broccoli soup (Martha’s recipe from the Cooking School cookbook) and it was a lovely, light dinner. I liked the roasted mushrooms a lot, but then I am always a big fan of mushrooms! The proscuitto was good too, but a bit salty.
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