Roasted Root Vegetable Salad with Pickled Carrots, Aged Cheddar, and Apples
Virant preheats a large baking sheet in the oven before roasting the vegetables, to ensure they caramelize faster. He prefers to slice them on the bias for the same reason. Read more about Paul Virant and his restaurants in Relish the Season.
- 3 tablespoons grapeseed oil
- 1 medium celery root, peeled and diced into small cubes
- 2 parsnips, peeled and sliced on the bias
- 1 medium purple-top turnip, diced into small cubes, or 3 white salad turnips, quartered
- 1 carrot, peeled and sliced on the bias
- 2 sprigs fresh rosemary
- Kosher salt
- Freshly ground black pepper, to taste
- ½ sweet onion, such as Vidalia, sliced
- 1 cup Pickled Carrots, sliced thinly crosswise
- ½ cup pickling liquid from the carrots
- 1 apple (preferably Honeycrisp), cored and sliced
- 1 tablespoon chopped fresh dill or parsley (optional)
- Good-quality aged cheddar (Virant likes Hook's) for shaving
- Heat the oven to 400°F. Place a large rimmed baking sheet in the oven to warm. Pour the grape seed oil on the baking sheet, and return to the oven for 2 minutes or until the oil is very hot.
- Stir the celery root in the oil on the sheet, return to the oven, and roast for 3 minutes. Stir in the parsnips, turnip, carrot, and rosemary; season with a few pinches of salt and pepper, and roast for another 5 minutes. Scatter the onion on top, and continue to roast, stirring periodically, until all the vegetables are cooked through and well browned—about 25 minutes.
- Transfer the warm vegetables to a large serving bowl, and remove the rosemary sprigs. Stir in the pickled carrots and ¼ cup of the pickling liquid. Mix in the apple just to warm through. Taste and adjust the seasoning, adding pickling liquid, if necessary, until the vegetables are well seasoned and mildly tangy. Mix in the dill, if using. With a vegetable peeler, shave curls of cheddar over the salad before serving.
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