If you’re sick of roasted vegetables you can take a pass on the veggie ingredients in this salad but you shouldn’t skip the lemon tahini dressing which is delicious on nearly everything it touches, though I confess I have not tried it on chocolate icecream. I bet it would be fantastic on orange or lime sorbet. Just a thought, in the middle of winter when I’m longing for the beach. Meantime, as they say, slather the vinaigrette on a nice piece of fish – say halibut or striped bass or mahi – and pan fry or do what hubby is doing these days, madly using the Cuisinart electric panini grill, a great modern invention; he puts everything on it including the dish towels. One of those fish fillets would be awesome cooked on that baby and you’ll want to drizzle more of the lemon tahini sauce on the fish when you serve. Nuff said about that. I do not tire of anything that includes oven-roasted potatoes so here you’ll have those plus matchstick carrots and parsnips, which we always overlook when we roast vegetables, why I can’t say but there’s no explaining a lack of imagination. And if you’re up to here with cauliflower and you already have divined the dirty little secret about roasted broccoli – don’t ask me, you’ll need to discover it for yourself – then just leave it at that and toss your roots with some fresh greenery and have at it. Or just make a big jar of the tahini dressing and drink a cup for breakfast – you think I’m kidding. I, Adrienne, demoed this in January at Brookside and at US Botanic Garden. Adapted from Fine Cooking.
16 small potatoes
3/4 C olive oil, divided (more as needed)
1 t salt, divided
fresh ground pepper
½ head cauliflower, curt into ½-inch florets
3 carrots, peeled and cut into matchsticks
1 parsnip, peeled and cut into matchsticks
1 clove garlic
1 1/4 C fresh parsley leaves, divided
1/4 C lemon juice
2 T tahini (International foods)
1 t honey (optional)
1/4 t ground cumin
1/4 t ground coriander
4 C sturdy lettuce greens, cut or torn into bite-sized pieces as necessary
½ C chopped fresh dill
4 oz crumbled goat cheese
Preheat oven to 400. Quarter potatoes, place in plastic bag or bowl; toss with 1-2 T olive oil, scant 1/4 t salt, several pepper grinds. Spread potatoes on rimmed baking sheet and roast in oven until golden, about 30 minutes, turning them halfway through. Place cauliflower plastic bag or bowl, add 1 T olive oil, 1/4 t salt, several pepper grinds; toss until well coated. Spread on one side of rimmed baking sheet. To plastic bag or bowl, add carrots and parsnips, 1 T olive oil, 1/4 t salt, several grinds pepper. Toss and spread root vegetables on baking sheet next to cauliflower. Place baking sheet in the oven and roast until golden, about 20 minutes. Remove potatoes and vegetables when done and cover to keep warm.
Place garlic and 1/4 C parsley in a food processor and process until minced; add remaining ½ C olive oil, 1/4 t salt, lemon juice, tahini, honey if using, cumin, coriander; process, adding more olive oil as needed, until smooth and creamy.
In a large bowl, toss together the remaining parsley, lettuce and dill with 1/4 C salad dressing. Place on a serving platter, top with warm vegetables, drizzle with remaining dressing and sprinkle with goat cheese. Serve immediately, or hold at room temperature for up to two hours.