This Roasted Root Vegetable Salad is a perfect salad for fall or winter. Persimmons, pomegranate, turnip, rutabaga, parsnips & carrots make it a meal in itself! Continue reading “Roasted Root Vegetable Salad with Persimmons”
This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.