Shaved Winter Salad with Roasted Tomato and Shallot Vinaigrette

We’re looking forward to a long weekend of cool weather, lots of hours for reading and movies by the fire, and time to cook a few nice meals. On a weekend like this, I don’t mind taking a little extra time with a recipe and while this salad is super simple in technique and flavor, you have to be sure to have time to roast the tomatoes and let them cool thoroughly before you make the vinaigrette or you’ll have a tomato-y mess in your kitchen. When I made this salad last, I realized that I could easily make it in advance. I started in mid afternoon and I prepared all of the vegetables and layered them into a pretty salad bowl. I put the bowl in the refrigerator until I was ready to serve the salad and then made the vinaigrette and the prosciutto and let them stand on the counter until serving time too. It’s also nice to change up the cheese. Parmesan is in this recipe, but it is equally delicious with Feta or Blue cheese crumbles instead. Shaved Winter Salad with Roasted Tomato and Shallot Vinaigrette 8 servings Ingredients:
For the Salad: 2 cups baby arugula, rinsed and dried ½ head red cabbage, rinsed 1 medium zucchini, washed 1 medium fennel bulb, tops removed 1 medium carrot, peeled 4 ounces prosciutto, thinly sliced Parmesan cheese
For the Vinaigrette: 2 plum tomatoes, halved 2 medium shallots, quartered lengthwise 1 Tablespoon Dijon mustard 2 Tablespoons freshly squeezed lemon juice 2 Tablespoon red wine vinegar ¼ cup extra virgin olive oil ¼ cup canola oil generous pinch of kosher salt and pepper To make the vinaigrette: Heat the oven to 425 degrees. Put the tomato halves and the shallots on a baking sheet and lightly brush them with olive oil. Roast for 30 minutes. Transfer the tomatoes and shallots to a blender and let cool completely. Once cooled, add the mustard, lemon juice, vinegar, salt and pepper to the blender and blend until smooth. Slowly add the oils through the feeding tube and blend until fully emulsified. Taste and correct the salt and pepper To make the salad:
Heat the oven to 350 degrees. Line a baking sheet with foil and a rack. Gently lay the prosciutto slices on the rack and bake until crisp for about 15 or 20 minutes, checking their progress after about 10 minutes. Cool and break the prosciutto into pieces. Very thinly slice the cabbage, zucchini, and fennel (For best results, use a mandolin). Place the arugula in a salad bowl and add the sliced vegetables. Using a vegetable peeler, shave the carrot into strips into the bowl. Toss lightly with clean hands. When ready to serve, dress the salad with the vinaigrette to taste and top with the prosciutto pieces. Finally, use a vegetable peeler to add Parmesan shavings (to your taste) to the top of the salad and serve.

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