From CSA member Camie Hoang
After looking at what was left of our box, the easiest way to use it all up was to roast almost everything.
I find that when you get lettuces from the local farm, sometimes it is a bit bitter and rough. Maybe someone will know and can answer why? Is it because it's later in the season that it was harvested or because it is a strain that is bitter? or?!?
But I find that if you roast it in the oven, it counteracts the bitterness and actually adds a bit of sweetness. So here is my version of a roast *almost* everything salad
ingredients:
1x head of lettuce - from CSA
1x red cabbage - from CSA
4 sections of Garlic(half clove) - from CSA 3x zucchinis - from CSA
1 bunch radishes - from CSA
olive oil -6 glugs... so maybe 1/2 cup
salt - 1/2 tbsp
1x lemon- for juice and zest
Parmesan (as desired)
***seasoning
what you'll also need: 2x sheep pans
large mixing bowl
Directions
Pre-heat oven 380F degrees
Do a rough chop of the zucchinis, cabbage and garlic.
Slice radishes into slivers approx same size as the veg above, set aside.
In a large mixing bowl, mix the chopped zucchinis, cabbage, garlic, and half of the salt and olive oil together. Coat well.
Place on a sheet pan and spread evenly.
Place on the lower rack of the oven. Roast of approx 30 minutes. Give it a turn once or twice. Add more olive oil if it's looking dry.
In the meantime, slice the head of lettuce in half and place on a sheet pan. Drizzle olive oil and sprinkle salt on top. Place on the top rack of the oven. This should take approx 15min., The desired result is to have a bit of char but the body of the lettuce should be slightly wilted. Remove and plop on some parmesan, it's as much or little as you want. Now, this is ready to eat as is or you can cut it up and set aside to put in with the rest of the vegetables at the end.
Back to the rest of the vegetables- they should be ready at this point (see photo). Remove and place in a salad bowl. Put in the radishes (the only non-roasted member of the team).
Zest the skin of one lemon (or as desired) onto the vegetables.
In a small bowl, you will make a dressing by using 3/8 cup (just a little over 1/4 cup) of OO, half of a lemon's worth of juice, and salt to taste, and beat with a fork until it looks cloudy.
Mix the dressing into vegetables and serve with the lettuce! I've also made a version with some leftover pasta (for anyone who needs a carb version).
Enjoy!
