Root Vegetable Salad With Apple Cider Vinaigrette Recipe | Tasting Table
Prep Time:
Cook Time:
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.