Herb Salad with Roasted Vegetables & Roasted-Garlic Vinaigrette

Ingredients

About 2 lb. assorted small vegetables, choose from new potatoes, carrots, beets, onions, Japanese eggplant, pattypan squash, asparagus
Extra-virgin olive oil
Fresh rosemary or thyme
Kosher salt and freshly ground black pepper
About 4 cups mixed tender greens, edible flowers, and tender herbs, choose from parsley, chives, chervil, tarragon, dill, mint, basil, cilantro
For the Dressing:
10 cloves garlic, in their skins
3 tablespoons seasoned rice wine vinegar
Few drops fresh lemon juice
1 teaspoon grated lemon zest
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper





Description

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