Makes:
5 servings
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
3.5 Qt. Double Walled Bowl
small mixing bowl
Contributed By:
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; Former Culinary Instructor at Dorsey Culinary Academy; Former Executive Chef in various 4 star restaurants
Ingredients
Salad
2
cups
sweet potato, processed, use Cone #3 (approximately 227 g)
2
cups
butternut squash, cut in half, deseeded, processed, use Cone #3 (approximately 227 g)
1
quart
celery root, peeled, quartered and processed, use Cone #3
2
tablespoons
grape seed oil
(30
mL)
1
bunch
(approximately 1 quart) dino kale, medium rough chop
1
cup
golden raisins
(145
g)
1
tart apple (such as Northern Spy or Ginger Gold), halved, and strung, use Cone #2
1
mild apple (such as Pink Lady or Jonathan), halved and strung, use Cone #2
8
ounces
chevre cheese (optional)
(227
g)
Dressing
1
tablespoon
dry rosemary
(3
g)
4
ounces
agave nectar
(113
g)
3
ounces
apple cider vinegar
(90
mL)
1
ounce
grape seed oil
(30
mL)
1
teaspoon
kosher salt
(6
g)
Directions:
- Process sweet potato, butternut squash and celery root on Cone #3 directly into a bowl. Add grape seed oil and mix to evenly coat vegetables.
- Preheat electric skillet to 400°F/205°C. Add vegetable mixture and roast. Vegetables should be lightly caramelized, but crisp. Transfer vegetables to a large mixing bowl.
- Trim the stem end of the kale leaves. Rough chop, wash and dry kale.
- Add kale to vegetable mixture. Top with golden raisins.
- Cut apples on Cone #2 directly over top of the salad.
- Toss all ingredients (except cheese) with the dressing and portion in to 5 servings. Top with Chevre, if desired, and serve warm.
Dressing
- Combine ground rosemary, agave nectar and apple cider vinegar in a small bowl and mix until well blended (30 seconds).
- Slowly add oil in a thin steady stream.
Tips:
- May use 4 cups sliced celery, use Cone #4, if celery root (celeriac) not available.
- May grind your own dried rosemary with an electric coffee mill.
- If the root vegetables are dryer than normal, you may need a little bit of oil to get a good caramelization.
- Stems on Dino kale are soft and edible; there is no need to remove the whole stem, just the end.
- Best when served warm.
Directions
Tips
Reviews