Bistro Salad with Roasted Vegetables
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)
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