Chef Ryan’s Fall Veggie Salad

December 28th, 2010 by Leika

Cooking skills focus: Knife skills, sautéing/caramelizing, roasting, balancing flavors
 

  

  

 Ingredients: 

1 ½ pounds tomatoes, diced large (I know they aren’t seasonal, but they were cheap and available when I went shopping) 

2/3 cup red wine vinegar 

Salt & pepper to taste 

2 Tablespoons cooking oil 

1 pound yellow potatoes, diced large (3/4” on a side)

Salt & Pepper, to taste

1 Tablespoon cooking oil

1 teaspoon Melange Classique spice blend (from World Spice Merchants) 

2 acorn squash, sliced 1” thick and seeds/insides removed 

salt & pepper, to tast 

2 Tablespoons cooking oil 

1 ¾ pounds Brussels Sprouts, sliced ¼” thick 

1 Tablespoon cooking oil 

2 bags braising greens mix 

 3 Tablespoons olive oil 

2 cara cara oranges, juiced 

1 lemon, juiced 

4 teaspoon Melange Classique spice blend 

salt & pepper, to taste 

2 avocados, medium-diced 

Instructions: 

1. Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end. 

Preheat the oven to 400 degrees. 

2. Toss the potatoes with the first 2 T cooking oil, salt & pepper. Roast in the oven for 30 minutes or until golden brown. Set aside when done. 

3. Meanwhile, coat the acorn rings in the next 1 t cooking oil and sprinkle with salt & pepper. Roast in the oven for 20-25 minutes or until lightly browned and soft. When done, remove the peel and cut into large cubes, then set aside. 

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender. 

5. Heat the sauté pan again over medium-high heat, Add the last of the cooking oil, then add the braising mix and briefly brown for 5-6 minutes. 

6. Combine all ingredients (remove the tomatoes from their marinade) except the avocados, then add the avocados at the end so they don’t get too mashed up.

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