Roasted Vegetable & Arugula Salad with Shaved Trugole Advertisement
  • Star Chefs
  • Toyota Prius
  • Roasted Vegetable & Arugula Salad with Shaved Trugole

  • 6 servings
  • Ingredients
  • 1 cup parsnip, peeled and cut into 1-inch dice
  • 1 cup zucchini, cut into 1-inch dice
  • 1 cup eggplant, cut into 1-inch dice
  • 1 cup pumpkin or butternut squash, cut into 1-inch dice/li>
  • ¼ cup extra-virgin olive oil, such as Lucini Italia, organic if possible
  • Salt and freshly ground pepper
  • ½ pound arugula (2 bunches)
  • 1 ounce Red Wine Vinaigrette (recipe follows)
  • ½ cup shaved trugole or fresh Asiago cheese
  • Red Wine Vinaigrette
  • Makes 1½ cups
  • ¼ cup red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small shallot, peeled
  • 1 clove garlic, peeled
  • 3 basil leaves
  • Salt and freshly ground pepper
  • Directions
  • 1 Preheat the oven to 475 degrees. Combine the parsnip, zucchini, eggplant and pumpkin in a mixing bowl and evenly coat with olive oil, ½ teaspoon pepper. Turn out the vegetables onto a roasting pan and roast for 10 minutes, or until softened and caramelized.
  • 2In a salad bowl, combine the arugula and roasted vegetables. Drizzle lightly with the Red Wine Vinaigrette, being careful not to overdress. Season with salt and pepper and toss lightly. Divide the salad equally among six salad bowls. Top with shaved trugole and serve.
  • Red Wine Vinaigrette
  • 1Combine all ingredients in blender and blend until emulsified. Season with salt and pepper to taste. Keeps in refrigerator for up to two weeks.
    Makes 1½ cups

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