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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
SERIOUS EATS16Ingredients
80Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 5 lb. broccoli (mixed brassicas, such as, cauliflower, and romanesco broccoli, cut into florets, see note)
- 1 3/4 cups extra virgin olive oil (divided)
- kosher salt
- 3/4 lb. radishes (about 15 large radishes, 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline, see note)
- 1 1/2 lb. sunchokes (1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline, see note)
- 1 1/2 lb. fingerling potatoes (mixed, see note)
- 2 sprigs rosemary
- 5 cloves garlic
- 1/3 cup apple cider vinegar
- 1 shallot (small, roughly chopped)
- 1 Tbsp. Dijon mustard
- 1/4 cup tarragon leaves (packed, chopped)
- 2 parsley leaves (loosely packed cups picked, from one bunch; see note)
- 1/2 cup sunflower seeds (toasted, see note)
- 2 heads frisee lettuce (cored and trimmed of damaged leaves, see note)
- 1 head radicchio (halved, cored, and cut into 1-inch strips, see note)
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