Winter Root Salad With Honey-Mustard Dressing

Makes 8 servings (4 cups).

3 carrots
3 parsnips
1 large leek
2 tbsp olive oil
1 sweet red pepper, cored, seeded and cut into thin strips

Honey-Mustard Dressing:
2 tbsp red wine vinegar
2 tbsp olive oil
2 tsp Dijon-style mustard
1 tsp honey
3/4 teaspoon sal
Lettuce leaves

Prepare Salad: Fit food processor with shredding disk. Cur carrots and parsnips into lengths to fit horizontally into food processor feed tube. Process with shredding blade. Or chop by hand. Cut off all but 1 inch of green top of leek. Trim off end; cut lengthwise into 2-inch slivers. Rinse well in colander to remove all sand.
Heat 2 tablespoons oil in large skillet or Dutch oven over medium heat. Add leeks; sauté 4 minutes. Add carrot, parsnip and red pepper; cook, covered, for 5 to 8 minutes or until tender-crisp. Spoon into a medium-size bowl.
Prepare Dressing: Whisk together red wine vinegar, oil, mustard, honey and salt in small howl. Stir Dressing into vegetables. Refrigerate, covered, for at least 3 hours.
To serve, line plate or shallow howl or individual salad plates with lettuce leaves. Spoon salad into center. Serve chilled or at room temperature.

Make-Ahead Tip: The salad can be prepared up to 3 days ahead and refrigerated, covered.

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