Roasted Milanese Salad
Potatoes tossed and roasted with artichoke hearts, carrots, red peppers and zucchini, paired with a lemon/chicken broth, is served over a bed of mixed baby greens.
1⁄2 cup olive oil
1⁄3 cup garlic, minced
2 tbsp. salt
8 lb. small red potatoes, sliced 3⁄8-in. thick
4 lb. carrots, sliced 3⁄8-in. thick on the bias
1 qt. artichoke canned hearts, drained, quartered
2 1⁄2 qt. red bell peppers, large dice
1 1⁄2 qt. zucchini, sliced 1⁄2-in. thick
1 1⁄2 cups lemon juice
2 tbsp. lemon rind
1 1⁄2 cups chicken stock
1 qt. olives, whole
1 cup basil, minced
1⁄4 cup oregano
1 1⁄2 gal. mixed baby greens
1. In a bowl, whisk together olive oil, garlic and salt.
2. Place potatoes in a shallow pan and toss with half the oil mixture. Roast at 500° F. for 15 min. Add carrot, artichokes and remaining oil; toss. Continue roasting 15 min. Stir in peppers and zucchini and roast another 10 min. or until vegetables are tender and lightly browned.
3. In a bowl, whisk together juice, rind and broth. Pour over vegetable mixture and toss with olives, basil and oregano. Serve over greens.