Bistro Salad with Caramelized Vegetables
This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. For a special finishing touch, garnish egg with a pinch of smoked salt.
Ingredients
- 2 large carrots cut into ½ inch chunks
- 2 large parsnips cut into ½ inch chunks
- 3 cups cubed celery root
- 1 tbsp grapeseed or avocado oil
- 4 large eggs
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp grainy mustard
- 1 garlic clove peeled and grated or very finely minced
- ¼ tsp salt
- 8 cups frisee and/or tender salad greens torn into bite-sized pieces
- ⅓ cup almonds preferably toasted, coarsely chopped
Instructions
- Preheat oven to 425°F and place rimmed baking sheet in oven as it heats.
- In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
- Meanwhile, in large saucepan, bring 3 inches of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
- In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
- In large bowl, toss frisee or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.