Revised 2012 Apr 15
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground black pepper, divided
3/4 teaspoon salt, divided
3 tablespoons red wine vinegar
2 tablespoons garlic, minced
2 teaspoons whole-grain mustard
2 teaspoons anchovy fillets, minced
8 cups mixed salad greens
14 ounces wild red salmon
2 scallions, sliced
Preheat oven to 450°F.
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions.
Toss roasted vegetables and salmon with a flavour-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling.
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