Name: Roasted Rutabaga Salad with Pistachio and Charred Onion
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: ¼ cup plus 2 tablespoons olive oil; 1 large rutabaga, peeled; 1½ teaspoons freshly ground black pepper; 1½ teaspoons salt; 1 tablespoon plus 1 teaspoon sherry vinegar; 1 teaspoon fresh thyme leaves; 2 tablespoons apple cider vinegar; 1 cup minced onions; 2 teaspoons Dijon mustard; 4 ounces mixed baby salad greens; ¼ cup roasted salted pistachios, crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

This dish quickly became our signature autumn salad at Vedge. Rutabaga has a lightly sweet and earthy flavor, and a beautiful golden color. In this preparation, we roast it so it gets a little crackly on the edges while remaining tender in the center.

Ingredients

1 large rutabaga, peeled
¼ cup plus 2 tablespoons olive oil

Method

Preheat the oven to 450°F.
Slice the rutabaga into ⅛-inch-thick slices. A mandoline works best, or use a knife and slice really thin. Lay the slices in a single layer on a sheet pan.
Whisk together 1

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Ingredients

Method

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