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Ingredients

  • ½ pumpkin
  • 1 cauliflower
  • 1 broccoli
  • ½ white cabbage
  • ½ red cabbage
  • 4 onions
  • 4 beetroots
  • 1 head of garlic
  • Olive oil

 

Vinaigrette:

  • ½ cup red wine vinegar
  • ½ cup vegetable oil
  • 2 tsp white sugar
  • 2 tsp salt
  • 1 clove of garlic
  • Salt and pepper to taste

 

Dressing:

  • ¼ cup roasted pine nuts
  • ½ bulb roasted garlic, squeezed out once cooled
  • 2 Tbsp fresh parsley
  • 1 red chili, deseeded
  • ¾ cup vinaigrette
  • Salt and pepper to taste

Vendors

Tags

Vegetarian Salad

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SMOKED WINTER VEGETABLE SALAD WITH ROASTED GARLIC DRESSING

Smoked Winter Vegetable

Method

Vinaigrette: Use a large jar to combine all vinaigrette ingredients and shake well.

 

Dressing: Use a stick blender to blend the first four dressing ingredients well. Add the vinaigrette and blend again. Adjust salt and pepper to taste.

 

Vegetable Preparation:

  • Use a fish smoker or a BBQ with a lid and apple wood chips to smoke the vegetables.
  • Peel and cut the vegetables into similar sizes.
  • Par-cook the vegetables in the oven with a pinch of salt and pepper until just done (except cabbage, which can go straight into the smoker).
  • Brush the vegetables with olive oil and place them in the smoker. Smoke for 10 minutes, checking and leaving them longer if needed for desired flavour.

 

Assembly: Place the smoked vegetables in a large bowl, toss with the dressing, and serve on a platter.

Comments

Recipe by Amy Dougherty