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Autumn Salad of Carmelized Vegetables, Greens and Garlic-Pine Nut Dressing Recipe

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This recipe for Autumn Salad of Carmelized Vegetables, Greens and Garlic-Pine Nut Dressing, by , is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Diefenthaler
Added: Saturday, March 8, 2008


Roasted Vegetables (Do up to a day ahead, use at room temperature)
-3 T good tasting extra-virgin olive oil
-Salt and fresh-ground black pepper
-3 large sweet red peppers, cut into fourths, seeds and ribs removed
-3 large zucchini, sliced on a diagonal into 1/2 in. thick slices
-3 large red onions, peeled and sliced vertically into 1/2 in. thick slices
-10 fresh sage leaves

Dressing (do up to 2 days ahead, refrigerate, but use warm)
-4 large cloves of garlic, thinly sliced
-1/3 c chicken or vegetable stock
-1 T sugar
-1/4 to 1/3 c good balsamic vinegar
-1/3 c good tasting extra-virgin olive oil
-salt and fresh-group black pepper to taste

-about 7 cups salad greens torn into bite-size pieces
-1 head leaf lettuce, washed, dried thoroughly and torn into bite-size pieces
-4 or 5 large scallions, thinly sliced on a diagonal
-2 oz thinly sliced coppa or salami, cut into thin strips (optional)
-1/2 c pine nuts, toasted
-6 oz fresh goat cheese, or other fresh cheese

1. The Vegetables: Preheat oven to 400F. In a large shallow pan (a half-sheet pan works well), toss together the red peppers, onion and zucchini with the olive oil and generous sprinklings of salt and pepper, and the sage. Spread the vegetables out in an even layer. Roast until they are tender-crisp, about 20 to 30 minutes. Don't overcook. Remove from the oven and set aside. If storing in the refrigerator, rewarm them in the oven before topping the salad.
2. The Dressing: In 10-inch skillet combine the garlic, stock, sugar, and balsamic vinegar. Boil 2 minutes, or until reduced by 1/4. Cool completely, then stir in olive oil, and salt and pepper to taste. Set aside.
3. Divide the greens among 6 dinner plates. Arrange the roasted vegetables on top of the greens and sprinkle with the scallions, salami, and nuts. Spoon the dressing over the salads. Dollop spoonfuls of cheese over all.

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