Serves 4 to 6
For the roasted root vegetables:
- 4 carrots, peeled and cut into 1/2-inch pieces
- 2 medium red onions, peeled, halved, and cut into 1/2-inch pieces
- 2 fennel bulbs, outer layers removed, and cut into 1/2-inch pieces
- 1/2 cup olive oil
- 1 tablespoon thyme leaves
- 1 teaspoon rosemary leaves, chopped
- Salt and pepper
For the herb dressing:
- 1/2 cup basil leaves
- 1/4 cup parsley leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon capers
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup olive oil
For assembly:
- 2 cups baby arugula
- 1/2 cup parsley, roughly chopped
Preheat the oven to 425 degrees F. In a large bowl, toss the carrots, onions, and fennel with 1/2 cup olive oil, thyme, rosemary, salt, and pepper. Spread onto a sheet pan and roast in the oven for about 25–35 minutes, until the vegetables begin to caramelize and become tender. If needed, toss the vegetables around once or twice while they are cooking. Once cooked, set aside to cool.
To prepare the dressing, place the basil, parsley, vinegar, capers, and mustard in a food processor and pulse until you have a finely chopped paste. In a steady stream, add the olive oil while the machine is running to create an emulsion. Once dressing is prepared, set aside for assembly.
When the vegetables are done roasting, place in a mixing bowl. Pour on the vinaigrette and stir gently to coat. Add the arugula and parsley and toss to evenly combine. Serve.
Recipe courtesy of the Institute of Culinary Education