Servings:
Makes 4 servings
Ingredients
- 1 roasted carrot (leftover from roasted chicken with root vegetables)
- 1 roasted parsnip (leftover from roasted chicken with root vegetables)
- 1/2 roasted shallot (leftover from roasted chicken with root vegetables)
- 1/3 cup extra-virgin olive oil
- 1/4 cup frozen apple juice concentrate, thawed
- 2 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 head spear belgian endive, stemmed and chopped
Preparation
Baking Directions:
For the vinaigrette: Place the carrot, parsnip, shallot, oil, apple juice concentrate, vinegar, maple syrup, salt and pepper in a blender or food processor.
Blend until smooth.
Place the lettuce, radicchio and endive in a salad bowl.
Add the vinaigrette and toss until coated.
