Roasted Vegetable Salad
Ingredients
For the salad
6 – 10 Nantaise Carrots
4 – 6 Parsnips
10 – 15 Radishes
2 Fresh pears, peeled and diced
250 ml (1 cup) Cooked lentils
125 ml (1/2 cup) Fresh ricotta (optional)
80 ml (1/3 cup) olive oil
To taste Salt and pepper
To taste Fresh parsley
For the vinaigrette
45 ml (3 tbsp) Honey Maille Mustard
15 ml (1 tbsp) Maple syrup
180 ml (3/4 cup) Olive oil
(2 tbsp) Balsamic vinaigrette
1 Garlic clove, minced
To taste Salt and pepper
6 – 10 Nantaise Carrots
4 – 6 Parsnips
10 – 15 Radishes
2 Fresh pears, peeled and diced
250 ml (1 cup) Cooked lentils
125 ml (1/2 cup) Fresh ricotta (optional)
80 ml (1/3 cup) olive oil
To taste Salt and pepper
To taste Fresh parsley
For the vinaigrette
45 ml (3 tbsp) Honey Maille Mustard
15 ml (1 tbsp) Maple syrup
180 ml (3/4 cup) Olive oil
(2 tbsp) Balsamic vinaigrette
1 Garlic clove, minced
To taste Salt and pepper
Steps
1. Pre-heat the oven to 425°F.
2. Cut your vegetables in half, length wise.
3. Transfer to a bowl and mix with 1/4 cup of olive oil, salt and pepper.
4. Transfer to a baking sheet and cook in the oven for 25 minutes or until golden brown.
5. Prepare the rest while your vegetables are cooking.
6. In a bowl, mix together the lentils with 1/4 cup of olive oil olive oil and some salt and pepper. Reserve and do the same with the ricotta.
Assembling
7. On your large serving plate, spread the ricotta.
8. Add your vegetables & lentils.
9. Garnish with your vinaigrette and fresh parsley.
2. Cut your vegetables in half, length wise.
3. Transfer to a bowl and mix with 1/4 cup of olive oil, salt and pepper.
4. Transfer to a baking sheet and cook in the oven for 25 minutes or until golden brown.
5. Prepare the rest while your vegetables are cooking.
6. In a bowl, mix together the lentils with 1/4 cup of olive oil olive oil and some salt and pepper. Reserve and do the same with the ricotta.
Assembling
7. On your large serving plate, spread the ricotta.
8. Add your vegetables & lentils.
9. Garnish with your vinaigrette and fresh parsley.
