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Moroccan Cafe Salad

spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!

complex15 ingredients16 preparation steps
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Ingredients

  • zucchini
  • eggplants
  • parsnips
  • olive oil
  • fresh thyme sprig
  • sea salt
  • fresh ground black pepper
  • cherry tomatoes
  • frisee
  • pine nuts
  • saffron thread
  • raisins
  • extra virgin olive oil
  • red wine vinegar
  • dijon mustard

Preparation

  1. 1preheat the oven to 400f
  2. 2put the saffron and raisins in 2 tbs
  3. 3boiling water and set aside to soak
  4. 4trim the zucchini , eggplants , and parsnips , and quarter lengthwise
  5. 5toss in the olive oil along with the thyme , salt , and pepper
  6. 6place all in a roasting pan
  7. 7roast for 30 minutes
  8. 8toss the vegetables , add the cherry tomatoes and roast until the vegetables are slightly scorched and soft , about 10 minutes more
  9. 9let cool for 10 minutes
  10. 10to make the dressing:
  11. 11whisk olive oil , vinegar , mustard , salt and pepper in a large bowl with the saffron , raisins , and soaking water
  12. 12trim the frisee and tear the leaves in half
  13. 13toss the leaves in half the dressing and arrange in serving bowls
  14. 14toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee
  15. 15sprinkle the toasted pine nuts over each salad and serve
  16. 16enjoy !