Ingredients
-
2
-
2
-
2
-
2
-
1
-
-
-
8
-
1
-
1
-
-
1
-
1
-
2
-
1
Directions
Moroccan Cafe Salad, Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!, This was okay and the first time I’ve ever had frisee, which I found a little bitter — it may have been the head of frisee I had though I also forgot the parsnips Thanks for sharing!, Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!
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Steps
|
1
Done
|
Preheat the Oven to 400*f. |
|
2
Done
|
Put the Saffron and Raisins in 2 Tbs. Boiling Water and Set Aside to Soak. |
|
3
Done
|
Trim the Zucchini, Eggplants, and Parsnips, and Quarter Lengthwise. Toss in the Olive Oil Along With the Thyme, Salt, and Pepper. Place All in a Roasting Pan. |
|
4
Done
|
Roast For 30 Minutes. |
|
5
Done
|
Toss the Vegetables, Add the Cherry Tomatoes and Roast Until the Vegetables Are Slightly Scorched and Soft, About 10 Minutes More. Let Cool For 10 Minutes. |
|
6
Done
|
to Make the Dressing: |
|
7
Done
|
Whisk Olive Oil, Vinegar, Mustard, Salt and Pepper in a Large Bowl With the Saffron, Raisins, and Soaking Water. |
|
8
Done
|
Trim the Frisee and Tear the Leaves in Half. Toss the Leaves in Half the Dressing and Arrange in Serving Bowls. |
|
9
Done
|
Toss the Warm Vegetables and Cherry Tomatoes in the Remaining Dressing and Arrange Over the Top of the Frisee. Sprinkle the Toasted Pine Nuts Over Each Salad and Serve. Enjoy! |
