Winter Vegetable Salad Recipe

By Bradley Ogden With Lydia Scott
Published on December 10, 2012
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Impress friends and family this holiday season with this colorful Vegetable Salad Recipe.
Impress friends and family this holiday season with this colorful Vegetable Salad Recipe.
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With preparation schedules, sample menus and instructive sidebars, chef Bradley Ogden takes the guesswork out of holiday dinner preparation so that you can spend less time in the kitchen and more time with the family.
With preparation schedules, sample menus and instructive sidebars, chef Bradley Ogden takes the guesswork out of holiday dinner preparation so that you can spend less time in the kitchen and more time with the family.

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.

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