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End of Season Vegetable Salad |
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Ingredients
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*1 tbsp extra virgin olive oil
*1 clove garlic, minced
*1 small onion, finely chopped
*3/4 C balsamic vinegar
*1 tbsp brown sugar
*1 C of carrots, diced
*1 C of turnips, diced
*1 C of parsnips, diced
*8 cups mixed salad leaves
*1/2 C fresh cilantro
*1/2 C walnut pieces, toasted
*Salt and pepper to taste
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Directions
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1. Pour the oil in a skillet placed over medium heat and stir in the onion.
2. Sauté the onions 5 minutes or until tender then stir in garlic cooking 1 minute.
3. Pour in the vinegar and stir in the brown sugar, bring to a simmer and remove from the heat.
4. Place the vegetables into a large pot of boiling salted water, cook 5 minutes then drain well.
5. Arrange the salad leaves and cilantro in a bowl, add the vegetables, walnut pieces, drizzle with the dressing and season with the salt and pepper.
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Story
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This is a great way to use fall vegetables in a fresh-tasting way. It may seem a bit strange at first to put cooked vegetables on a green salad but the taste and texture is really inviting.
You may also wish to saute the diced vegetables. Just cook them in boiling water for only about 3 minutes, drain well, then throw in a hot skillet with a little light oil. Saute quickly just to bring out the natural nutty flavor. It may take a few extra minutes but the taste is worth it.
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