I've been longing for a winter salad with herbs and root vegetables, especially when in winter times I quite often lack the energy to prepare anything fancy or light. I've been eating a lot of pasta lately. So salads are good change to that. I made this salad at the same time with the chestnut pie of the previous post, using the leftover chestnuts. If you don't wish to spend the time preparing chestnuts, use almonds, pecans or walnuts instead. And if rutabaga is unavailable, carrots, sweet potatoes or parsnips are just great.
1-2 rutabagas, carrots, parsnips or sweet potatoes (or use a mixture of many)
1 ripe avocado
some generous handfulls of
lovage...or any other flavourfull herbs you get your hands on
a couple of handfuls chestnuts, almonds, pecans or walnuts
olive oil, salt and black pepper to taste
Prepare the oven roasted root veggies first. Wash the vegetables well and slice them thinly with a cheese cutter or mandolin. Brush a silicone mat or parchment paper on oven tray with olive oil. Sprinkle the thinly sliced veggies on the tray and mix them up with the oil, add salt and black pepper, and some herbs too (rosemary and thyme work well). Roast in the oven in 200 degrees Celsius (390 F) until crisp, roasted and golden brown. Let cool.
Cut the avocado in half and remove the stone. Slice the fruit and peel of the skin. Toast the chestnuts or other nuts on a dry pan. Tear herbs on plates, add avocado slices and nuts. Mix and season with olive oil, salt and pepper. Serve. Perfect lunch.
I found this sand coloured glass plate from the recycling centre. It's a perfect combo of simplicity and decorativeness. The white bowl-like plates are from flea market as well. I've been into coloured glass lately, hunting down unique pieces from second hand shops and recycling centres.