chicagokp
Babbling Farker
Dinner this evening......I'm trying to eat a little healthier, so this is my attempt at it....
I started with the following...
Parsnips, Sweet Potato, Shallot, Turnips, Potatoes, Carrot. Diced and just cut the shallots in slices. Then into a large bowl with 3-4 TBSP of olive oil to coat and a few pinches of Kosher salt. Coated everything well and then roasted in the oven at 475 for about 25 minutes.
I also had Endive Frissee/Chickory that I cleaned and tore into bite size pieces.
While the vege was roasting, diced 2 slices of thick bacon and rendered in a skillet. Removed the crisp bacon bits. I added a bit of olive oil to the bacon grease so I had 3 TBSP. In the warm bacon grease, made a vinaigrette, with 3 TBSP Red Wine vinegar and 1 TBSP Dijon Mustard. Whisked everything together. Seasoned with Kosher salt and fresh cracked pepper.
I also grilled up some salmon while this was all going on...seasoned simply with Kosher salt, black pepper, olive oil and a little Emeril's Essence. The chicken was for my oldest that isn't into fish yet.
Here's everything plated.
Tossed the vinaigrette over the greens and then added in the roasted vege and bacon bits.
I overshot on the salmon a bit, but it was still tasty. The salad was the bomb....and they both complemented each other well.
Enjoy!
I started with the following...
Parsnips, Sweet Potato, Shallot, Turnips, Potatoes, Carrot. Diced and just cut the shallots in slices. Then into a large bowl with 3-4 TBSP of olive oil to coat and a few pinches of Kosher salt. Coated everything well and then roasted in the oven at 475 for about 25 minutes.
I also had Endive Frissee/Chickory that I cleaned and tore into bite size pieces.
While the vege was roasting, diced 2 slices of thick bacon and rendered in a skillet. Removed the crisp bacon bits. I added a bit of olive oil to the bacon grease so I had 3 TBSP. In the warm bacon grease, made a vinaigrette, with 3 TBSP Red Wine vinegar and 1 TBSP Dijon Mustard. Whisked everything together. Seasoned with Kosher salt and fresh cracked pepper.
I also grilled up some salmon while this was all going on...seasoned simply with Kosher salt, black pepper, olive oil and a little Emeril's Essence. The chicken was for my oldest that isn't into fish yet.
Here's everything plated.
Tossed the vinaigrette over the greens and then added in the roasted vege and bacon bits.
I overshot on the salmon a bit, but it was still tasty. The salad was the bomb....and they both complemented each other well.
Enjoy!
