Jill’s Fall Kitchen Garden Salad
  • 12baby carrots, trimmed
  • 5tablespoons plus 2 teaspoons sunflower oil or grapeseed oil
  • Pinchof coarse salt
  • 1tablespoon white or red wine vinegar (or hand-made vinegar, see below)
  • 1teaspoon minced shallot
  • 1sprig fresh thyme
  • 1/4pound baby lettuces, picked and washed
  • 1cup baby Swiss chard, picked and washed
  • 1cup baby kale, picked and washed
  • 1cup chervil, picked and washed
  • 1tablespoon burnet leaves, picked and washed
  • 2tablespoons leek roots, picked and washed
  • 1tablespoon chives, cut into 1-inch lengths
  1. Preheat the oven to 450°F. In a small bowl, combine the carrots and 2 teaspoons of oil; season with salt. Transfer to a baking sheet and roast in the oven until golden, about 8 minutes. Set aside to cool. In a small bowl, combine the remaining 5 tablespoons oil, vinegar, shallot and thyme; season with salt. Whisk well to combine.
  2. In a large bowl, combine the lettuces, leaves, herbs and vegetables, including the roasted carrots. Dress lightly with the vinaigrette. Serve immediately.
Recipe Notes

Hand-Made Vinegar

1/2 cup Bragg's unpasteurized apple cider vinegar
3/4 bottle of red or white wine

Pour the vinegar into the wine bottle, close the top and shake well to combine. Remove the top from the wine and set the bottle in a dark place at room temperature.
Shake the bottle to mix and aerate every 4 days. The wine will turn to vinegar in about 3 weeks. Pour 1 cup of this vinegar into a new bottle of wine to continue the process.
Handmade vinegar keeps indefinitely and is a good way to use up unfinished wine.