If you're going to cook a vegetarian meal, make sure it sticks to your ribs! That's why we're loving cookbook author Sarah Copeland's new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn't miss meat for a second. Check out this hearty sweet and savory roasted vegetable salad.
One of my favorite vegetarian restaurants in New York City is Le Verdure, the vegetables-only section of the artisanal Italian food and wine marketplace Eataly. I’m fond of taking carnivores there and blowing their minds with how satisfying vegetables can be. This salad is inspired by one such experience, a late summer day when heirloom carrots had just arrived at the market. Roasted carrots have a number of consummate companions, from olives to endive to avocado. This is one lovely place to start—paired with the bitterness of blood orange and radicchio and the subtly sweet complement of honey.
- 1 blood orange, Cara Cara orange or tangerine
- 2 pounds young heirloom carrots, scrubbed
- 3 small or 2 large shallots, quartered
- 4 tablespoons extra virgin olive oil
- fine sea salt and freshly ground pepper
- 1 tablespoon honey
- 1 small head radicchio, torn into bite-size pieces
- 1/4 cup toasted hazelnuts, coarsely chopped
- flaked sea salt such as Maldon
- Preheat the oven to 400°F.
- Take two swipes of peel off the orange with a vegetable peeler and set the orange aside. Toss together the carrots, shallots, orange zest and 3 tablespoons of the olive oil in a medium bowl. Season with fine sea salt and pepper, toss again and spread out on a baking sheet. Roast until the carrots are fork-tender, about 20 minutes.
- Place the orange on the cutting board and cut off a little bit from both ends to create flat surfaces. Set the orange on one of the flat ends. Using a large, sharp knife, shave off the skin, peel and as much of the pith as possible along the curve of the fruit. Squeeze any juices from the skin into a small bowl and reserve.
- Working over the bowl with the juices with a sharp paring knife, hold the orange in your nondominant hand and use your dominant hand to cut the segment along the membrane. Cut along the opposing membrane (in a V), releasing the segment and collecting any juices and the fruit itself in the bowl below. Repeat with all the segments, then squeeze any remaining juices from the membranes and toss.
- Whisk together the juice with the remaining 1 tablespoon olive oil and the honey. Taste with a tip of radicchio; the dressing should be subtly sweet and not too bitter.
- Arrange the radicchio on a platter. Arrange the roasted carrots, shallots, and orange segments over the radicchio and top with the hazelnuts. Drizzle with the dressing and sprinkle with flaked sea salt. Serve immediately.
Try out these salad recipes on Food Republic: