Root Vegetable Salad With Apple Cider Vinaigrette Recipe
An earthy starter for the season
Named for its location in the famous railway's erstwhile headquarters in Baltimore, B&O American Brasserie balances comfort-food traditions with a focus on seasonal cooking. And chef E. Michael Reidt's recipe for roasted root-vegetable salad reflects the way we want to eat right now: Earthy sweet potatoes, celery root and rutabaga are doused in a zesty apple-cider vinaigrette and spooned over lacy frisée. This trio of tubers certainly adds layers of flavors, but feel free to substitute whatever combination of root vegetables you have on hand.
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Recipe adapted from E. Michael Reidt, B&O American Brasserie, Baltimore
Root Vegetable Salad with Apple Cider Vinaigrette
Chef E. Michael Reidt's recipe for root vegetable salad from B and O American Brasserie in Baltimore
servings
4
servings
Ingredients
- ⅓ cup diced sweet potato
- ⅓ cup diced celery root
- ⅓ cup diced rutabaga
- 4 small carrots, peeled and halved lengthwise
- 1 tablespoon canola oil
- Salt and freshly ground pepper
- 2 tablespoons apple cider vinegar
- 3 tablespoons apple cider
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon yellow mustard
- ½ cup extra-virgin olive oil
- ½ teaspoon fennel seed, ground in a spice grinder or with a mortar and pestle
- ½ teaspoon mustard seed, ground in a spice grinder or with a mortar and pestle
- 1½ cups frisée lettuce
- 2 tablespoons chopped parsley
- 1 small apple--peeled, cored and diced
- 2 ounces sharp cheddar cheese, grated
Directions
- Preheat the oven to 325°. In a large mixing bowl, toss the sweet potato, celery root, rutabaga and carrots with the canola oil and ¼ teaspoon of salt. Scatter the mixture on a rimmed baking sheet and roast for 45 minutes or until the vegetables are tender.
- While the vegetables are roasting, make the vinaigrette: In a bowl, whisk together the cider vinegar, cider, lemon juice and zest, yellow mustard, olive oil, fennel seed, mustard seed, ½ teaspoon of salt and ½ teaspoon of pepper until emulsified.
- When the vegetables are done, toss them with the vinaigrette. Arrange the frisée on a serving platter, top with the roasted vegetables and drizzle with the vinaigrette. Garnish with the parsley, apple and cheese and serve immediately.