Warm salad with baked vegetables, herbs and pine nuts
4 servings
50 minutes
Warm salad with roasted vegetables, greens, and pine nuts is a true symphony of flavors where the sweetness of roasted root vegetables harmonizes with the nutty note of pine nuts, while the freshness of greens adds lightness. This salad reflects European gastronomic aesthetics that combine simplicity, health benefits, and sophistication. Its roots can be found in Mediterranean cuisine where olive oil, greens, and roasted vegetables are widely used. A special piquancy is added through a dressing with saffron and raisins that gives the dish a subtle sweet note. Ideal for warm family dinners or festive lunches, it pairs wonderfully with white wine and light meat dishes. It should be served warm to preserve the depth of flavor of each ingredient.
1
Cut the zucchini and eggplant in half, then cut each half lengthwise into eight pieces.
2
Clean the parsnip and celery, and cut them into long pieces.
3
Preheat the oven to 180°C.
4
Place zucchini and eggplant on one baking sheet, and celery and parsnip on another. Season with pepper, sprinkle with thyme, and drizzle with 4 tablespoons of olive oil. Add 3-4 cloves of garlic in their skins to each baking sheet and roast in a preheated oven for 20 minutes.
- Courgette: 2 pieces
- Eggplant: 1 piece
- Celeriac: 0.5 piece
- Parsnip root: 1 piece
- Ground black pepper: pinch
- Fresh thyme: 5 sprig
- Olive oil: 6 tablespoons
- Garlic: 8 cloves
5
Soak saffron and raisins in a small amount of warm water for 5 minutes.
- Saffron: pinch
- Raisins: 50 g
6
Roast the pine nuts.
- Pine nuts: 50 g
7
Prepare the dressing: combine vinegar with 2 tablespoons of olive oil and mustard, add soaked raisins and saffron, and mix everything.
- Vinegar: 1 tablespoon
- Olive oil: 6 tablespoons
- Mustard: 1 tablespoon
- Raisins: 50 g
- Saffron: pinch
8
Place coarsely chopped or hand-torn lettuce leaves on a large flat plate, sprinkle with half of the nuts, and drizzle with dressing.
- Green salad leaves: 100 g
- Pine nuts: 50 g
- Vinegar: 1 tablespoon
9
Place the baked pieces of zucchini, eggplant, and roots on top.
- Courgette: 2 pieces
- Eggplant: 1 piece
- Celeriac: 0.5 piece
- Parsnip root: 1 piece
10
Then cherry tomatoes and garlic.
- Cherry tomatoes: 200 g
- Garlic: 8 cloves
11
Sprinkle with basil leaves, remaining nuts, and drizzle with the leftover dressing.
- Basil: 1 bunch
- Pine nuts: 50 g
- Vinegar: 1 tablespoon
12
Serve the salad warm.
