Red Gem Lettuce with Roasted and Pickled Vegetables with a Maple Garlic Dressing
- Cooking and Prep: 1 h
- Serves: 4
Maple Garlic Dressing
Pickled Carrots and Beets
Prepare the Dressing
Thoroughly mix all ingredients until it becomes a very smooth dressing.
Prepare the Roasted Carrots
Preheat oven to 400 degrees Fahrenheit.
Peel carrots and toss with olive oil salt and pepper. Roast until just tender, about 15 minutes depending on the size of the carrots.
Prepare the Pickled Carrots and Beets
Prepare the pickling liquid. Mix vinegar, sugar, and water vigorously until the sugar is dissolved.
Add carrots and beets to the picking liquid. Let sit for at least 45 minutes to an hour. (Can pickle for longer if desired.)
Lay the lettuce in a wide serving bowl or individual plates.
Top with roasted carrots and pickled vegetables. Drizzle Maple Garlic Dressing over. Serve immediately.
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