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Warm Salad of Roasted Root Vegetables
Vegetables:
12 oz. small red-skinned potatoes
1 lb. yams
1/2 lb. carrots
1 lb. turnips
1/2 lb. rutabagas
1/2 lb. pearl onions (yellow or red)
12 oz. shallots
1 1/2 Tbsp. olive oil
1 tsp. dark sesame oil
2 Tbs. balsamic vinegar
3 Tbs. dark, sweet sherry
1 1/2 tsp. salt
fresh ground pepper to taste
vegetable broth if needed
Greens:
2 - 3 bunches of fresh watercress (about 12 oz.)
or a mix of watercress and arugula
1 Tbsp. olive oil
a few drops of balsamic vinegar
salt and pepper
garnish: 3 - 4 Tbsp. toasted, chopped walnuts
Prepare all the root vegetables by peeling them and cutting them in pieces of fairly uniform size - about 1/2" to 1". This uniformity is important so that everything roasts to perfection in the same amount of time.
Drop the pearl onions and shallots into a pot of boiling water for two minutes, then drain and peel them. If the shallots are especially large, cut them lengthwise in halves or quarters.
In a large bowl, toss the vegetables with the olive oil, sesame oil, vinegar, sherry, salt and pepper. Spread the vegetables evenly in a large, nonstick baking pan; a cookie sheet with a rim is perfect.
Roast the vegetables at 375° F for about an hour. After the first half hour, move them gently around the pan, turning them over. If they appear to be drying out, add a few spoonfuls of vegetable broth. Check and stir them again after fifteen minutes, and at the end of the hour. Cook them a bit longer if needed.
The vegetables should be tender, moist, and flecked with darker spots, but not charred. The marinade will form a delicate and delicious glaze.
Toward the end of the roasting time, wash the watercress, spin it dry and tear it into sprigs, discarding the thickest stems. Toss the watercress with its oil and vinegar and a dusting of salt and pepper, and divide it between six plates.
When the vegetables are ready, spoon them onto the prepared greens. Sprinkle toasted walnuts over the salads, and serve. Yield: 6 servings.
Chef's Note: Be sure to use a good sherry, and your best olive oil. And even if you're only making salad for two - or just for yourself - roast the full pan of vegetables, because they're great in burritos, with an omelet, or added to soup.
“The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins.”
Dave Barry
Corn syrup is a liquid sugar produced from cornstarch. Since it helps prevent crystallization, it is popular in baked goods, candy, frostings, jams, jellies, etc. Corn syrup is liquid sugar produced from cornstarch. Light corn syrup is clarified and decolorized and usually contains some vanilla for flavor. Dark corn syrup has caramel flavor and coloring added and has a stronger flavor. They can be used interchangeably, taking into account the stronger flavor of the dark variety. One bushel of corn produces enough corn syrup to sweeten 324 can of cola.
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