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The idea for this salad was born when eating out in a café. I enjoyed the crispy potatoes and roasted asparagus in one of their signature salads, so I borrowed the concept and created this version with a host of additional ingredients and my own piquant Italian dressing. The results were so delicious, I confess to eating it for lunch three days in a row!
8 ounces (225 grams) baby bella mushrooms, cleaned and sliced
8 ounces (225 grams) tri-colored baby potatoes, halved
1 medium zucchini, unpeeled, sliced
8 ounces (225 grams) white asparagus
oil, for drizzling
salt, for seasoning
black pepper, for seasoning
1 teaspoon Italian seasoning, divided
1 tablespoon Tuscanini Balsamic Vinegar
1/2 tablespoon Gefen Cornstarch
1/2 teaspoon paprika
1/4 teaspoon garlic powder
10–12 cups salad greens (I used Verdini Summer Crisp)
12–15 grape tomatoes, halved
1 ounce (30 grams) feta cheese, crumbled
4 scallions, thinly sliced
6 tablespoons olive oil
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon Haddar Dijon Mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease four nine- by 13-inch (20- by 30-centimeter) aluminum pans generously with cooking spray.
Place potatoes, mushrooms, zucchini, and asparagus in the pans, each in a single layer. Drizzle the veggies generously with oil and sprinkle salt, pepper, and 1/4 teaspoon Italian seasoning over each pan. Add one tablespoon balsamic vinegar to the mushrooms and 1/2 tablespoon cornstarch, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder to the potatoes. Toss all vegetables until evenly coated. Make sure to keep them in a single layer and slightly spread apart.
Place pans into preheated oven, with the asparagus and mushrooms on the lower rack and potatoes and zucchini on the upper one. Roast for 20–25 minutes. Remove the asparagus when lightly browned. Toss the rest of the vegetables and roast them for an additional 10–15 minutes.
Drain juices from the mushrooms. Cut asparagus spears into one- and- a- half-inch (three- to four-centimeter) pieces.
While the vegetables are roasting, combine all dressing ingredients and whisk well until emulsified. Set aside.
Place lettuce and grape tomatoes into a large bowl. Add warm roasted veggies and toss gently. Top salad with crumbled feta cheese and sliced scallions. Drizzle with dressing, toss lightly, and serve immediately.
Photography by Moshe Wulliger
Food Styling by Renee Muller
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