Warm Roasted Vegetable Salad with Sesame-Citrus Vinaigrette
Epicurious Editor
As submitted by Veronica Callaghan for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
Mother’s Day comes at a time when spring vegetables like asparagus are at their best. This warm salad is the perfect starter or side dish for my Mother’s Day luncheon. To save time, prepare the dressing up to a day ahead and refrigerate. Bring the dressing to room temperature and shake vigorously to combine before tossing in with the salad.
Makes 4 to 6 servings.
ingredients
- 12 asparagus spears, cut into 2 inch pieces
- 4 plum tomatoes, quartered
- 1 carrot, cut into 1/4 inch thick rounds
- 1 fennel bulb, cut into eight chunks, reserve the fronds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby spinach leaves, washed and spun dry
- Sesame-citrus Vinaigrette:
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly grated ginger
- 1 shallot, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons white sesame seeds, lightly toasted
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