Fall Harvest Salad With Roasted Brassicas Fingerlings and Radishes Recipe

Ingredients

• 5 pounds mixed brassicas, such as broccoli, cauliflower, and romanesco broccoli, cut into florets (see note)
• 1 3/4 cups extra-virgin olive oil, divided
• Kosher salt
• 3/4 pound radishes (about 15 large radishes), 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline (see note)
• 1 1/2 pounds sunchokes, 1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline (see note)
• 1 1/2 pounds mixed fingerling potatoes (see note)
• 2 sprigs rosemary
• 5 medium cloves garlic
• 1/3 cup apple cider vinegar
• 1 small shallot, roughly chopped
• 1 tablespoon Dijon mustard
• 1/4 cup packed tarragon leaves, chopped
• 2 loosely packed cups picked parsley leaves (from one bunch; see note)
• 1/2 cup sunflower seeds, toasted (see note)
• 2 small heads frisee lettuce, cored and trimmed of damaged leaves (see note)
• 1 small head radicchio, halved, cored, and cut into 1-inch strips (see note)

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