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Thursday, February 7, 2013

Roasted Vegetable Salad

Even in February, the farmers markets in Southern California have plenty of summer greens. Plump bunches of romaine, red leaf lettuce, arugula and Italian parsley are stacked high on the farmers' tables.

To create a healthy, refreshing dish, all you have to do is rinse the greens in clean water, flick dry and toss with a simple dressing.
But this is winter and another group of vegetables come into their own when the sun's rays have weakened, the days are shorter, and the temperatures lower.

Black kale, turnips, beets and celery root are now in their prime and require only a little more effort to create a delicious salad.

Using an oven's heat to bring the best out of vegetables turns starch into sugar and coaxes crispness out of leafy greens.

For Zester Daily I wrote an easy-to-make recipe for a roasted vegetable salad that is delicious when the chill is in the air. A salad with a bit of warmth is a perfect accompaniment for roasted meats and seafood or a hearty braise: A Winter Pick-Me-Up: Roasted Vegetable Salad.


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