A cold-weather version of my all-time favourite salad. While there’s no beating the traditional tomato one, swapping in winter roots and roast shallots brings a welcome juiciness.
4 banana shallots, peeled and halved
4 garlic cloves, unpeeled
200g red grapes
400g root vegetables, chopped into rough 2cm chunks
Salt and black pepper
150g sourdough bread, torn into 2cm chunks
2 sprigs sage, leaves picked
1 small bunch parsley, leaves picked and stalks finely chopped
2 tbsp baby capers
350g winter greens (kale, sprout tops or purple sprouting broccoli)
For the dressing
1 tsp dijon mustard
½ unwaxed lemon: juice and zest
4 tbsp extra-virgin olive oil
Heat the oven to 190C (170C)/gas 5. Put the shallots, garlic cloves, grapes and root vegetables into a large baking tray, then add two tablespoons of olive oil and some salt and pepper. Roast for 25 minutes, until the root veg is starting to soften.
Remove the tray from the oven and add the sourdough, sage, parsley stalks and capers, and toss. Add two more tablespoons of oil and bake for a further 10 minutes, until everything is tender and golden, adding the greens for the last five minutes.
In a jar or small bowl, shake or whisk together the dressing ingredients, then pour over the tray, scatter with the parsley leaves, toss and serve.
IMAGE: Matt Russell/ The Guardian