Roasted Vegetable Salad with Shrimp and Crème Fraîche Dressing
Salads • European
Description
It should be noted that crème fraîche can be easily substituted with sour cream. Delicious, original, suitable for a holiday table. The salad can be made a day in advance and stored in the refrigerator to allow the flavors to meld. Before serving, bring it to room temperature.
Ingredients
- Salad Potatoes 15 oz
- Turnips 20 oz
- Garlic 4 heads
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
- Thyme to taste
- Scallions 3 stalks
- Basil 1 bunch
- Meyer Lemon Juice 1 tablespoon
- Orange juice concentrate 3 tablespoons
- Lime Juice 2 tablespoons
- Crème fraîche 5 oz
- Mustard Greens 1 tablespoon
- Honey 1⅕ tablespoons
- TABASCO® to taste
- Peeled Cooked Shrimp 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Place coarsely chopped potatoes and carrots on a baking sheet, mix with olive oil, and arrange 3 heads of garlic with the tops sliced off (the remaining garlic will be used for the shrimp), drizzled with oil. Season with salt and pepper. Add a few sprigs of thyme.
Step 3
Roast until golden brown (from 40 to 50 minutes, depending on the size of the potatoes).
Step 4
Remove from the oven, let cool. Cut into large pieces. Squeeze the garlic into the vegetables.
Step 5
For the dressing, mix all the liquid ingredients, whisk together, and add herbs and spices.
Step 6
Dress the salad, mixing well to coat the vegetables with the dressing.
Step 7
Sauté the shrimp with garlic, thyme, and chili. When serving, place the shrimp on top of the vegetables.
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