WARM SALAD OF ROASTED ROOT VEGETABLES

Winter vegetables are roasted to develop their richest flavor, then ladled warm over peppery, fresh watercress. The result is boffo - a fabulous cold-weather salad.

Be sure to use a good sherry, and your best olive oil. And even if you're only making salad for two - or just for yourself - roast the full pan of vegetables, because they're great in burritos, with an omelet, or added to soup.

the vegetables:

12 oz. small red-skinned potatoes
1 lb. yams
1/2 lb. carrots
1 lb. turnips
1/2 lb. rutabas
1/2 lb. pearl onions (yellow or red)
12 oz. shallots
1 1/2 Tbs. olive oil
1 tsp. dark sesame oil
2 Tbs. balsamic vinegar
3 Tbs. dark, sweet sherry
1 1/2 tsp. salt
fresh ground pepper to taste
vegetable broth if needed

the greens:

2-3 bunches of fresh watercress (about 12 oz.)
or a mix of watercress and arugula
1 Tbs. olive oil
a few drops of balsamic vinegar
salt and pepper

garnish:

3-4 Tbs. toasted, chopped walnuts

Prepare all the root vegetables by peeling them and cutting them in pieces of fairly uniform size - about 1/2" to 1". This uniformity is important so that everything roasts to perfection in the same amount of time.

Drop the pearl onions and shallots into a pot of boiling water for two minutes, then drain and peel them. If the shallots are especially large, cut them lengthwise in halves or quarters.

In a large bowl, toss the vegetables with the olive oil, sesame oil, vinegar, sherry, salt and pepper. Spread the vegetables evenly in a large, non-stick baking pan; a cookie sheet with a rim is perfect.

Roast the vegetables at 375° for about an hour. After the first half hour, move them them gently around the pan, turning them over. If they appear to be drying out, add a few spoonfuls of vegetable broth. Check and stir them again after fifteen minutes, and at the end of the hour. Cook them a bit longer if needed.

The vegetables should be tender, moist, and flecked with darker spots, but not charred. The marinade will form a delicate and delicious glaze.

Toward the end of the roasting time, wash the watercress, spin it dry and tear it into sprigs, discarding the thickest stems. Toss the watercress with its oil and vinegar and a dusting of salt and pepper, and divide it between six plates.

When the vegetables are ready, spoon them onto the prepared greens. Sprinkle toasted walnuts over the salads, and serve.

Serves 6.

WARM YAM SALAD ON WINTER GREENS

the yams:

2 lbs. yams (about 4 medium yams)
1/2 cup thin-sliced green onions
1/2 cup finely diced celery
1/2 cup coarsely chopped cilantro leaves
1 Tbs. minced fresh ginger, more to taste
1 Tbs. olive oil, more to taste
2 Tbs. rice vinegar
1/2 tsp. salt, more to taste
1 1/2 Tbs. brown sugar
pepper to taste

the greens:

1 medium head radicchio
6 oz. baby spinach leaves
2 cups torn arugula
2 cups torn mizuna
1/2 cup cilantro leaves
1-2 Tbs. fruity olive oil
1 Tbs. balsamic vinegar
salt and pepper to taste

garnish: 2 Tbs. toasted sesame seeds

Pierce the yams with a fork and roast them in a 375° oven until they are tender and just beginning to release some syrup. Unless they are very large, this should take about an hour. Cool them for a few minutes. As soon as you can handle them, peel them and cut them in 3/4" dice. Combine them in a bowl with the green onions, celery, cilantro, ginger, olive oil, rice vinegar, salt, pepper, and brown sugar, and mix gently.

While the yams are roasting, wash the greens, spin them dry and tear them up. Toss the greens with olive oil, balsamic vinegar, and a touch of salt and pepper, and divide them among 6 plates. Put a scoop of the warm yam salad on top of each plate of greens, sprinkle everything with toasted sesame seeds, and serve.

Note: If you want to prepare the yam salad ahead of time and reheat it, leave out the green onions and cilantro. Reheat the yam mixture in a microwave, or very carefully in a skillet (don't let it turn into mashed potatoes), then stir in the onions and cilantro and complete the salads.

Serves 6.

Recipe and Newsletter Archive