Warm Vegetable Salad
Now that it’s getting colder and winter will soon be here, you may be thinking salads are off the menu, but you would be wrong. There are many warm salads that you can make that will shake off that winter chill and excite your taste buds. This is an easy salad recipe that uses lots of vitamin packed vegetables and a lemon vinaigrette.
Choose any vegetables you want, peel where necessary and chop into 1 inch cubes. Ideal vegetables would be parsnips, carrots, new season potatoes, swede, red onions, peppers, aubergines and courgettes.
Place the peeled and chopped vegetables into a roasting tin and drizzle over some virgin olive oil and balsamic vinegar, season with salt and pepper. Roast the vegetables until tender, about 45 minutes at 200c/gas mark 6.
Roughly tear some romaine or cos lettuce, or a mixture of the two and place on a serving plate. Place the roasted vegetables on top and drizzle over some Lemon Viniagrette. Serve with warm bread rolls.
If you want a glass of wine with this salad, and let’s face it, who wouldn’t? go for a barrel fermented Chardonnay.
Enjoy!
(1 votes, average: 5 out of 5)
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Can’t pass up an aubergine salad. I call this broth a “stew”, since all the vegetables get mushy and it’s not really a salad any more.
I use:
- onion (roast before putting aubergines in)
- aubergines (eggplants)
- bell pepper (use different colors, 1 red, 1 green and 1 yellow work best)
- tomatos (put them last, since they add water and don’t require much cooking)
Personally, I add plenty of spice:
- salt
- ground black pepper
- cinnamon
- curry
- turmeric powder
- powdered ginger root
Just don’t overdo with the spice: just to feel the aroma.
I guess I’ll have to write it up as a bachelor’s recipe some day.