Bistro Salad with Caramelized Vegetables
Servings 4 people
Ingredients
- 2 large parsnips cut into 1/2-inch chunks
- 3 cups cubed celery root
- 1 Tbsp grapeseed or avocado oil
- 4 large organic eggs
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1 garlic clove peeled and grated or very finely minced
- 1/4 tsp salt
- 8 cups frisée and/or tender salad greens torn into bite-sized pieces
- 1/3 cup almonds preferably toasted, coarsely chopped