Recipe courtesy of Jessica Roy
Warm Roasted Vegetable Salad with Bacon Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 622
- Total: 45 min
- Active: 30 min
Ingredients
1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces
1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice
1 cup artichoke hearts, roughly chopped
1 sweet yellow onion, cut into 1/4-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Bacon Vinaigrette, recipe follows
2 tablespoons fresh basil, thinly sliced into chiffonade
Bacon Vinaigrette:
1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons)
Juice of 1 lemon
1 tablespoon honey
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
Bacon Vinaigrette:
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.