Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (Food52 Works) by Editors of Food52

Author:Editors of Food52
Language: eng
Format: azw3
ISBN: 9780399578045
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-11T04:00:00+00:00

Carrot-Harissa Vinaigrette

½ cup (120ml) carrot juice

2 tablespoons sherry vinegar

1 tablespoon freshly squeezed lemon juice, plus more as needed

2 teaspoons harissa, or to taste

1 garlic clove, minced

¼ teaspoon honey, or to taste

½ cup (120ml) extra-virgin olive oil

Kosher salt

1. Heat the oven to 375°F (190°C). Toss together the mushrooms, 2 tablespoons of the olive oil, and the thyme on a parchment-lined rimmed baking sheet. Season with salt and spread into a single layer. Roast the mushrooms for 20 minutes, then spoon off any liquid that’s accumulated so the mushrooms can brown. Roast until brown and tender, 5 to 10 minutes more, then transfer the mushrooms to a large plate to cool.

2. Toss together the chard and remaining 2 tablespoons olive oil on the same parchment-lined baking sheet. Season with salt, then really get in there with your hands and massage the oil into the chard until evenly coated. Roast until the leaves start to wilt, 3 to 5 minutes. Let cool on the baking sheet.

3. To make the vinaigrette, whisk or blend all of the ingredients until emulsified. Taste and adjust the seasoning, adding more harissa or lemon juice if needed. (The vinaigrette will keep in a glass jar in the refrigerator for up to 3 days.)

4. Cook each grain separately, or cook them together in a large pot with enough water to cover by at least 6 inches (15cm), adding grains at intervals depending on their cooking times. When the grains are cooked, drain well and transfer to a large bowl or serving dish. Let cool a few minutes, then toss with about half of the vinaigrette. Toss with the mushrooms, chard, ricotta salata, and almonds. Taste and adjust the seasoning, then drizzle in more vinaigrette and toss again until evenly dressed. Serve warm or at room temperature. (The salad will keep in an airtight container in the refrigerator for up to 3 days.)

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