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Roasted Vegetable Salad with Ginger, Lime, and Sour Cream

burnt vegetables salad with creme fraiche

Liam Peternell
 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

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.


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.


Drizzle with the remaining dressing and the thinned cream. Sprinkle with pepper.