Friday, May 23, 2014

Magazines in May: Roasted Vegetable Salad with Garlic Vinaigrette


This salad was actually the first Magazines in May recipe I made, and I absolutely fell in love with it.  You guys, this salad is delicious.  And it's pretty!

It's vaguely labor-intensive, but trust me when I tell you it is 100% worth the effort.  Make this for your best vegetarian friend, to show that you are OK with their lifestyle choice.

Along the same lines, I'm a big fan of any recipe that calls for you to make your own croutons.  In this case, I'd let the bread sit so long, it became croutons on its own, but I'll include how to make them if you're not a procrastinator like me.

This also has another one of my favorite things in it -- goat cheese.  Pretty much, if you gave me a log of goat cheese and a spoon, I'd be a happy person.  This salad makes that whole process vaguely more civilized.


Roasted Vegetable Salad with Garlic Vinaigrette
Serves 4
From Every Day with Rachael Ray -- September 2010



Ingredients



6 carrots, sliced on the diagonal, about 1/4 inch thick
2 onions, chopped
1 pint grape tomatoes
1/3 cup plus 5 Tbsp. olive oil 
Salt and pepper 
A handful of bite-sized cubes from the ends of a loaf of French bread
1 clove garlic, chopped
Juice of 1 lemon
2 bunches kale, tough stems removed, and thinly sliced
One 4-oz. log goat cheese, quartered


Preheat the oven to 425°F.

On a rimmed baking sheet, toss the carrots, onions, and tomatoes with 3 Tbsp. olive oil.  Spread onto the baking sheet in a single layer.  Season with salt and pepper to taste, and roast for 30 minutes, tossing halfway through.



On another baking sheet, spread out your bread cubes and drizzle with 2 Tbsp. olive oil.  Season with salt and pepper to taste and toss.  Bake until crisp, about 7 minutes.  

(Or, let your bread get almost stale like mine did, and toss in olive oil, salt, and pepper without baking it.)

While your veggies and/or bread are roasting, mash the garlic with a pinch of salt in a small bowl.  Whisk in the lemon juice, and whisk in the remaining 1/3 cup olive oil.  Salt and pepper to taste.

When everything is out of the oven, in a large bowl, combine the kale, roasted vegetables, and dressing.  Toss.

Divide the salad among four plates, and top each with croutons and a round of goat cheese.




Yum.