Fall Vegetable Salad With Yogurt Dressing
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
Ingredients
Yogurt Dressing
- 1 tablespoon shallot, roughly chopped
- ½ teaspoon garlic (about 1 small garlic clove)
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ½ cup Greek yogurt
- salt to taste
- ½ cup good olive oil
Vegetables and Lettuce
- ½ cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 small red onion, thinly sliced into half-moons
- 1 cup cauliflower florets (different colors are nice)
- 1 cup cooked sweet potato, cut into bite-size pieces (can substitute carrot)
- 1 cup red or yellow beets, peeled and cut into bite-size pieces (can substitute other favorite vegetables)
- good olive oil
- salt and ground black pepper to taste
- 2 dozen Castelvetrano olives, or other olives of your choice
- 1 to 2 teaspoons chopped fresh oregano
- 2 small heads Little Gem or Sweet Gem lettuce, or 2 small hearts of romaine
- ½ cup crumbled feta cheese
Directions
Yogurt Dressing
- In a blender, puree first 7 ingredients.
- With blender running, slowly stream in the oil to emulsify. Season to taste with more salt.
Salad
- First, pickle the red onion by bringing a cup of water and the first 3 ingredients to a boil in a saucepan and pouring over the onion in a small bowl. Steep for about 20 minutes, drain, and cool.
- Preheat oven to 425 degrees. Toss the cauliflower, sweet potato, and beets with olive oil and season with salt and pepper. Place in a large, shallow pan and bake until soft but not mushy, about 20 to 30 minutes. Let cool, then refrigerate.
- Just before serving, toss the pickled onion, roasted vegetables, olives, and oregano with Yogurt Dressing (you will have dressing left over).
- To serve, arrange a few lettuce leaves on each salad plate, top with vegetable mix, spoon on more dressing if desired, and sprinkle with feta.