rainy day warm spring salad

Yet he did not leave himself without witness, for he did good by giving you rains from heaven and fruitful seasons, satisfying your hearts with food and gladness. Acts 14:17

Rainy Day Warm Spring Salad

Serves 4 ~ Preparation Time: 45 minutes ~ Total time 3-4 hours

1 small red onion, very thinly sliced
¾ cup red wine vinegar
Sea salt
½ cup water
¾ cup extra-virgin olive oil
1 large carrot, julienned
1 parsnip, julienned
8 sprigs thyme
Pinch of pepper
1 small butternut squash, peeled, seeded, and cut into ½ inch dice
1 small celery root, peeled and cut into ¼ inch dice
2 heads Bibb lettuce, leaves separated and washed

For the pickled onions:
In a medium bowl, combine onion with ½ cup vinegar, 1 ½ teaspoons salt, and ½ cup water and let stand until the onion is lightly pickled (3 to 4 hours). Drain

For the warm vegetable vinaigrette:
In a large skillet, heat 2 tablespoons olive oil. Add carrot, parsnip, 4 sprigs thyme and a pinch of pepper. Season with salt, and cook over high heat, stirring occasionally, until tender for about 3 minutes. Put the vegetables on a place and discard the thyme

Add 2 tablespoons olive oil to the skillet along with the squash, celery root, remaining 4 sprigs of thyme and a pinch of pepper. Season with salt and cook over high heat, stirring occasionally, until squash and celery root are tender, 5 minutes. Discard thyme sprigs.

Return the carrots and parsnips to the skillet. Stir in the remaining ¼ cup vinegar and ½ cup olive oil.

Toss the Bibb lettuce with the warm vegetable vinaigrette in a serving bowl and top with the slightly pickled onions.

Spring Salad

Photo by Bob McCoy
Recipe from Simple Pleasures Cook Book by Cornelia Guest


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