1/2lb. carrots, peeled & cut into 1/4 inch sticks (peeling optional)
1/2lb. parsnips, peeled & cut into 1/4 inch sticks (could substitute turnips)
1/2lb. rutabaga, peeled & cut into 1/4 inch sticks
1/4c. plus 3 1/2 tablespoons extra-virgin olive oil, plus extra as needed
1tsp. kosher salt, plus extra for seasoning
1/2c. tightly packed flat-leaf parsley leaves
1 1/2tblsp. capers, drained & rinsed
1 anchovy fillet, drained
1 1/2 garlic cloves
Freshly ground black pepper
3 1/2c. bitter salad greens
3/4c. shaved semi-firm aged goat or cow cheese
2tsp. lemon juice
Heat oven to 500 degrees.
In a large mixing bowl, toss veggies w/ 2 tablespoons oil and 1 teaspoon salt.
Spread on a baking sheet and roast them, flipping halfway through, until tender and charred in spots, about 15 minutes.
Meanwhile, make the sauce: In a food processor, combine parsley, capers, anchovy, garlic, 1/4 cup oil and a pinch of pepper. Puree until contents are finely chopped and bright green. The sauce should be wet and slightly soupy, like a pesto. Add extra oil to loosen the mixture if needed.
Transfer roasted vegetables to large mixing bowl and toss with 2 tablespoons parsley sauce.
Season to taste with salt & pepper. Reserve remaining sauce for later. Toss greens with shaved cheese.
Dress with 1&1/2 tablespoons oil, lemon juice and a pinch of salt.
Pile dressed vegetables on top of or alongside salad and serve.