Name: Bistro Salad with Roasted Vegetables
Yield: 4, plus leftover vegetables for lunch Servings
Ingredients: 2 very large carrots, cut into 1” chunks; 3 large parsnips, cut into 1” chunks; ½ large celery root (celeriac), peeled, cut into 1” chunks; ¼ cup olive oil; Kosher salt and freshly ground pepper; 1 garlic clove, grated; Small pinch of smoked paprika; 4 large eggs; 1½ pounds frisée and/or arugula, cut or torn into bite-size pieces, washed; 4 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe); ½ cup toasted almonds, coarsely chopped; Flaky sea salt (for serving)

Overhead view of an arugula salad with roasted root vegetables topped with a poached egg.

Danny Kim

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Recipe notes