Back to the Roots

An earthy starter for the season

Named for its location in the famous railway's erstwhile headquarters in Baltimore, B&O American Brasserie balances comfort-food traditions with a focus on seasonal cooking. And chef E. Michael Reidt's recipe for roasted root-vegetable salad reflects the way we want to eat right now: Earthy sweet potatoes, celery root and rutabaga are doused in a zesty apple-cider vinaigrette and spooned over lacy frisée. This trio of tubers certainly adds layers of flavors, but feel free to substitute whatever combination of root vegetables you have on hand.

Recipe adapted from E. Michael Reidt, B&O American Brasserie, Baltimore

Root Vegetable Salad With Apple Cider Vinaigrette
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Chef E. Michael Reidt's recipe for root vegetable salad from B and O American Brasserie in Baltimore
Servings
4
servings
Ingredients
  • ⅓ cup diced sweet potato
  • ⅓ cup diced celery root
  • ⅓ cup diced rutabaga
  • 4 small carrots, peeled and halved lengthwise
  • 1 tablespoon canola oil
  • Salt and freshly ground pepper
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons apple cider
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon yellow mustard
  • ½ cup extra-virgin olive oil
  • ½ teaspoon fennel seed, ground in a spice grinder or with a mortar and pestle
  • ½ teaspoon mustard seed, ground in a spice grinder or with a mortar and pestle
  • 1½ cups frisée lettuce
  • 2 tablespoons chopped parsley
  • 1 small apple--peeled, cored and diced
  • 2 ounces sharp cheddar cheese, grated
Directions
  1. Preheat the oven to 325°. In a large mixing bowl, toss the sweet potato, celery root, rutabaga and carrots with the canola oil and ¼ teaspoon of salt. Scatter the mixture on a rimmed baking sheet and roast for 45 minutes or until the vegetables are tender.
  2. While the vegetables are roasting, make the vinaigrette: In a bowl, whisk together the cider vinegar, cider, lemon juice and zest, yellow mustard, olive oil, fennel seed, mustard seed, ½ teaspoon of salt and ½ teaspoon of pepper until emulsified.
  3. When the vegetables are done, toss them with the vinaigrette. Arrange the frisée on a serving platter, top with the roasted vegetables and drizzle with the vinaigrette. Garnish with the parsley, apple and cheese and serve immediately.
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