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