Roasted Vegetable Salad with Ginger, Lime, and Sour Cream
This recipe comes from chef, cookbook author, and host of the podcast Eat with Your Ears, Cal Peternell's new book Burnt Toast and Other Disasters. "Sour can trump (a perfectly good word that we need to take back! Or . . . never speak again?) bitter-burnt, hence lime and sour cream," he says of this simple recipe to revive overly roasted vegetables.
From Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces by Cal Peternell. Copyright © 2021 by Cal Peternell. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
From Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces by Cal Peternell. Copyright © 2021 by Cal Peternell. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
How to Make It
1
Make the vinaigrette: In a small bowl, stir together the scallions, garlic, ginger, salt, lime juice, vinegar, and olive oil. Taste and adjust the vinaigrette with more salt, lime, or oil.
2
In a large bowl, combine the roasted vegetables, herbs, and most of the vinaigrette and toss to coat well. Taste and adjust, then spread out on a platter.
3
Drizzle with the remaining dressing and the thinned cream. Sprinkle with pepper.
Ingredients
3 scallions, green and white parts, thinly sliced
1 small garlic glove, grated
1 tsp grated ginger
¼ tsp fine sea salt
juice of one lime
1 tsp white or red vinegar
3 tbsp olive oil
4 cups really roasted vegetables, like carrots and broccoli
handful of fresh cilantro, mint, and basil leaves
¼ cup sour cream or crème fraîche, thinned with enough water to make it thickly pourable
Marash or Aleppo pepper to taste
Directions
1
Make the vinaigrette: In a small bowl, stir together the scallions, garlic, ginger, salt, lime juice, vinegar, and olive oil. Taste and adjust the vinaigrette with more salt, lime, or oil.
2
In a large bowl, combine the roasted vegetables, herbs, and most of the vinaigrette and toss to coat well. Taste and adjust, then spread out on a platter.
3
Drizzle with the remaining dressing and the thinned cream. Sprinkle with pepper.
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