Winter Vegetable Salad Recipe

Earthy mushrooms, golden beets and fresh tarragon help make this Vegetable Salad Recipe the perfect wintertime meal.


| December 2012


Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden (Running Press, 2011) includes 150 cherished recipes for a range of winter holidays — Thanksgiving, Christmas and New Year’s — in one delicious guide for making the most memorable meals for the most special occasions. The winter vegetable salad recipe excerpted below comes from the section “Christmas Dinner.” 

Winter Vegetable Salad Recipe

Colorful and sweet root vegetables, earthy mushrooms, and fragrant herbs will make everyone want to eat their vegetables.

Makes 4 servings  

8 pearl onions, peeled
1/4 cup plus 1 tablespoon olive oil, divided
8 baby carrots
4 baby parsnips, peeled
12 baby asparagus spears
4 baby red beets
8 baby golden beets
10 ounces shiitakes, chanterelles, morels, or cremini mushrooms, stems discarded, wiped clean, and sliced
2 garlic cloves, finely chopped (about 1 teaspoon)
1 small yellow onion, chopped (about 1/2 cup)
2 cups vegetable stock
1 tablespoon sherry vinegar
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/2 cup baby arugula, for garnish
Kosher salt
Freshly ground black pepper

Adjust an oven rack to the middle position and heat the oven to 400°F. Fill a large bowl with ice water.

In a small roasting pan or baking dish, toss the onions with 1 tablespoon of the olive oil and add 4 tablespoons of water. Cover with aluminum foil and bake for 10 minutes; set aside.





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