Roasted Green Bean and Potato Salad with Radicchio
Why This Recipe Works
We wanted a roasted vegetable salad recipe with vegetables that had compatible colors, flavors, and textures and would roast well together. We chose combinations of vegetables that kept their structure when cut into same-size pieces and cooked to a firm yet tender consistency. Tossing the roasted vegetables with a vinaigrette while they were still hot allowed for better flavor absorption. To make our roasted vegetable salad recipe a true salad, we added a crisp and raw ingredient to the mix.