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Roast Vegetable Salad | Charred Lemon Vinaigrette

BT Calgary | posted Tuesday, Oct 14th, 2014


  • Baby tri color carrots
  • Leeks
  • Bell peppers
  • Shallots
  • Brussel sprouts
  • Cauliflower
  • Baby patty pan squash
  • Zucchini
  • Charred lemon vinaigrette
  • 2 lemons
  • 1 Cup canola oil
  • Sugar to taste


Vinaigrette: Cut lemons in half and place in pan on medium to low heat. Lemons will start to steam and then caramelize. Remove from pan once golden brown and let cool. Using a hand squeeze juicer, squeeze juice into a bowl. Using a whisk, mix in sugar and slowly add canola oil. Season to taste with salt and pepper. Consider adding Korean chili flake if you prefer spice.

  1. Blanch all vegetables in salted boiling water until el dente (3-4 minutes for green vegetables, 5-6 for root vegetables). Remove from boiling water and immerse in an ice bath until cold. Remove from ice bath and pat dry.
  2. Heat oil (good quality canola oil so the flavor of the oil does not interfere with the flavor of the vegetable) in a pan. Vegetables have different sugar contents so be sure to keep them separate and sauté them separately as well. For green vegetables, sauté until light caramelizing occurs (light brown color). For all other vegetables, sauté until golden brown.
  3. Once sautéed, let cool at room temperature. Toss with parsley, baby basil, micro celery, salt and pepper.
  4. Spread lemon vinaigrette across the bottom of the plate using as much or as little as you like. Arrange vegetables over top of the vinaigrette and garnish with micro herbs (parsley, basil)

Courtesy Black Pig