Serves 4
87 cal · 20 min
Harvest Vegetable Salad
Recipe GLPR4fef044e8b9785
A fresh, vibrant salad featuring tender roasted root vegetables over crisp romaine lettuce and aromatic cilantro, dressed with a bright lime-chili vinaigrette. The warm vegetables contrast beautifully with the cool greens for a satisfying seasonal dish.
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Ingredients
2 cups romaine lettuce, washed
1 cup fresh cilantro leaves, washed
1 cup parsnips, peeled and cut into thin strips
1 cup carrots, peeled and cut into thin strips
1 cup turnips, peeled and cut into thin strips
1/4 cup fresh lime juice
1/2 teaspoon lime zest, grated
1 teaspoon sugar
1/4 teaspoon chili powder
1 tablespoon extra-virgin olive oil
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Peel the parsnips, carrots, and turnips, then cut each into thin, evenly-sized strips using a vegetable peeler or mandoline for consistent cooking.
Tear or coarsely chop the washed romaine lettuce and cilantro leaves, then divide evenly among four serving plates, creating a bed for the vegetables.
Bring one quart of water to a rolling boil in a large pot. Carefully add the parsnip, carrot, and turnip strips to the boiling water.
Return the water to a gentle simmer and cook the vegetables for 2 minutes, just until they become tender-crisp but retain a slight crunch.
Drain the cooked vegetables thoroughly in a colander, allowing any excess water to drip away completely.
Just before serving, prepare the dressing by whisking together the lime juice, lime zest, sugar, chili powder, and olive oil in a small bowl until well combined and the sugar dissolves.
Distribute the warm drained vegetables evenly over the greens on each plate, then drizzle the lime-chili dressing over the top. Serve immediately while the vegetables are still warm.
