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
SMOKED WINTER VEGETABLE SALAD WITH ROASTED GARLIC DRESSING
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
