Photograph by Ngoc Minh Ngo Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Winter Vegetable Salad

Starters from Issue 2 – Fall / Winter 2013 – Traces

Think of it as a salad that signals the turning of the seasons. After many months of raw concoctions assembled with an assortment of fresh ingredients, there is something particularly satisfying about switching to a roasted variety. Here, fennel and a pile of root vegetables get tossed in a blend of honey, oil, balsamic and mustard, and perched atop leafy dandelion greens.

serves 6

  • 2 bulbs fennel
  • 18 small carrots or 3 medium cut into sticks
  • 12 small parsnips or 2 medium cored and cut into sticks
  • 6 shallots, halved
  • 1 Tbsp honey
  • 1 Tbsp fennel seeds
  • ½ cup extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard
  • 1 bunch dandelion greens, trimmed
  • salt and pepper, to taste

  • 1

    Preheat oven to 400°F. Cut fennel bulbs into ½-inch thick wedges trimming core but keeping wedges intact. Trim carrots and parsnips.

  • 2

    Stir together honey, fennel seeds, ¼ cup olive oil and 1 Tbsp balsamic in a large bowl and toss with vegetables. Season with salt and pepper. Spread vegetables out on two baking sheets and roast until caramelized, gently turning over halfway through, about 40 minutes total.

  • 3

    Whisk mustard with remaining Tbsp balsamic vinegar and ¼ cup oil. Season with salt and pepper. Just before serving, toss dandelion greens with dressing and serve with warm vegetables.