Roasted and marinated root vegetables with persimmons and walnut-anchovy vinaigrette from Cooking for Good Times: Super Delicious, Super Simple (page 94) by Paul Kahan and Rachel Holtzman

  • crushed red chile pepper
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  • frisée
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  • EYB Comments

    Can substitute escarole for frisée; pecorino cheese, aged Gouda cheese, or hard cheese for Parmigiano Reggiano cheese; pears or figs for Fuyu persimmons; sweet potatoes or turnips for beets; grapeseed oil or olive oil for rice bran oil; and lemons, red wine vinegar, Champagne vinegar, or apple cider vinegar for oranges.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute escarole for frisée; pecorino cheese, aged Gouda cheese, or hard cheese for Parmigiano Reggiano cheese; pears or figs for Fuyu persimmons; sweet potatoes or turnips for beets; grapeseed oil or olive oil for rice bran oil; and lemons, red wine vinegar, Champagne vinegar, or apple cider vinegar for oranges.

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