Most Saturdays around lunchtime you’ll probably find my family chomping on pho, tortas, tacos, dim sum or about a million other delicious things we did not cook. Saturday lunches out with the fam are the best — cheap and low key, a little treat to ourselves for making it through another week.
As much as we love eating great food and not doing the dishes, once in a while we do find ourselves at home on a Saturday at the stroke of lunch o’clock. Thankfully Tim, our resident expert omelet maker, is usually happy to oblige us with his Jacques Pepin-like skills. If left to me, I usually gather whatever hodge podge leftovers we have in the fridge and call it a day. But once in a while inspiration strikes like this salad which was so, so good that I just had to share it. A happy accident of random ingredients in our refrigerator (vegetables, good sour dough bread, grapefruit juice) — I know I will make this one again… but this time on purpose.
Here’s to Saturdays!
Caramelized Brussels Sprouts and Carrots: Pre-heat a lightly oiled cookie sheet in a hot oven (425 degrees). The vegetables (halved brussels sprouts and carrots cut on the bias – both tossed with olive oil and a pinch of sugar) will sizzle as they hit the pan. Start checking them after 2o minutes and remove them when they are tender and golden around the edges. Hit them with a sprinkle of kosher salt and some finely minced parsley and mint. To help you roast each vegetable to perfection, you can cook the brussels sprouts and carrots on two separate baking sheets or at either end of one large cookie sheet.
Rustic Breadcrumbs: Grab a few slices of bread (a rustic loaf is best, we like sourdough) and tear them up by hand into smaller than crouton-sized pieces. Toss them lightly with olive oil then place them on a baking sheet. Sprinkle with salt and your favorite spices (sumac and paprika in our case). Put them in the oven alongside the vegetables, checking and tossing them every 5 minutes or so and removing them when they are dry and crisped. Break up any too-chunky bits into smaller pieces.
Grapefruit-Shallot Vinaigrette: Finely mince one small shallot and place it in a bowl along with 1 Tablespoon of champagne vinegar, 2 Tablespoons of grapefruit juice and a 1/2 teaspoon of dijon mustard, as well as a big pinch of salt and pepper. Let it sit to macerate for about 15 minutes. While you whisk, slowly drizzle in about 1/4 cup of olive oil. Keep whisking until your dressing comes together and is nicely emulsified. Taste and adjust to your liking adding more salt, oil, grapefruit juice, vinegar or a pinch of sugar as needed.
Assemble the Salad: This salad benefits from being layered vs. being tossed in a big salad bowl. Artfully arrange your baby spinach leaves, roasted vegetables, and breadcrumbs on a big platter or individual plates, drizzling with dressing as you go.