Moroccan Cafe Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 zucchini
• 2 small eggplants
• 2 parsnips
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme sprig
• sea salt
• fresh ground black pepper
• 8 ounces cherry tomatoes or 8 ounces grape tomatoes
• 1 head frisee
• 1 tablespoon pine nuts, toasted
• 1 pinch saffron thread (about 20)
• 1 tablespoon raisins
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard or 1 teaspoon whole grain mustard

Recipe

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