SARAH JANE SANDERS_SMILEY PETE_RONA-7
with Chef Ouita Michel’s Sorghum Bourbon Vinaigrette (Serves 12 generously)
Preheat oven:
Turn your oven to 375 degrees; either a faster or slower oven will also work, with attention.
Prepare pans:
Place parchment paper or foil on your two heaviest baking sheets.
Divide onto two baking sheets and mix thoroughly with your hands:
8 cups washed, chopped, mixed winter vegetables; use any combination of sweet potatoes, onions, garlic, leeks, winter squashes, winter radishes, turnips, parsnips, carrots, fennel, celeriac, white/yellow/red/purple potatoes, and rutabaga. Cut into spears, coins, or wedges.
2 Tablespoons good olive oil, clarified butter, or mild bacon grease
1 Tablespoon sorghum
Generous sprinkles of good salt and freshly ground pepper
Roast veggies:
Bake, uncovered, until tender. Depending on your mix of veggies, this may take 45 - 60 minutes. Remove garlic early if it starts to brown. Allow other vegetables to brown around the edges. If you need to hurry the veggies, cover the baking sheets tightly with foil for at least 20 minutes. Then uncover for 10 minutes or so to get a bit of caramelization. Remove from oven. Your choice: let vegetables cool on sheets, or use when warm to top salad greens. Hint: warm is wonderful.
Make Ouita Michel’s Sorghum Bourbon Vinaigrette:
Blend on low speed or shake wildly in a 1-quart jar with tight lid until everything combines:
½ cup pure sorghum
3 Tablespoons Woodford Reserve Bourbon
½ cup malt or cider vinegar
A few shakes of Tabasco sauce or Sav’s Piment
2 teaspoons grated onion
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
1 cup olive oil
Assemble salad:
Using 12 cups or more of fresh, leafy salad greens, either make one giant salad platter or separate greens onto the right number of individual salad plates. Top generously with roast vegetables, nicely arranged. Drizzle all with Ouita Michel’s Sorghum Bourbon Vinaigrette.