Warm Roasted Vegetable Salad with Watercress, Pecorino, and Sherry Vinaigrette
Serves: 4 as a hearty first course salad
  • 4 heaping cups prepared vegetables (see note above)
  • 1½ tablespoons olive oil
  • Salt and ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • 4 packed cups watercress
  • ½ cup shaved pecorino-Romano cheese (with a vegetable peeler)
  • ¼ medium red onion, sliced thin
  1. Toss vegetables of choice with oil and salt and pepper to taste. Turn onto a 13- by 9-inch rimmed baking sheet coated with vegetable cooking spray. Set pan on lowest rack in cold oven. Turn oven on to 425 degrees and roast until vegetables are spotty brown on one side, 15 to 20 minutes. Stir vegetables and return to oven; continue to cook until just tender and golden brown, stirring once or twice more, 5 to 10 minutes longer.
  2. Meanwhile, whisk garlic, vinegar, mustard, and a generous sprinkling of salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil to make thick vinaigrette.
  3. Place watercress, cheese, and red onion in a medium bowl; add warm roasted vegetables and ¼ cup of the vinaigrette; toss to coat. Taste and adjust seasonings, including salt and pepper and additional vinaigrette if you like. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/warm-roasted-vegetable-salad-with-watercress-pecorino-and-sherry-vinaigrette/