Fall Harvest Salad with Roasted Brassicas, Fingerlings, and Radishes

Ingredients

• 5 pounds mixed brassicas, such as broccoli, cauliflower, and romanesco broccoli, cut into florets
• 1 3/4 cups extra-virgin olive oil, divided
• Kosher salt
• 3/4 pound radishes, 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline
• 1 1/2 pounds sunchokes, 1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline
• 1 1/2 pounds mixed fingerling potatoes
• 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
• 1/2 cup sunflower seeds, toasted
• 2 small heads frisee lettuce, cored and trimmed of damaged leaves
• 1 small head radicchio, halved, cored, and cut into 1-inch strips

Directions

1. Set your oven racks in the upper and lower middle positions, then heat the oven to 450 degrees F. In a large bowl, combine the brassicas with 1/2 cup olive oil and salt. Divide them between 2 rimmed baking sheets, spreading them out evenly. Roast until the vegetables are tender and nicely browned, about 35 minutes, switching the pans around halfway through. Move the cooked brassicas to a large bowl and let them cool.
2. Once the brassicas are done, toss the radish quarters with 2 tablespoons olive oil and salt, then spread them in a single layer on one of the emptied rimmed baking sheets. In the same way, coat the sunchoke chunks with 2 tablespoons olive oil and salt, then arrange them evenly on the second rimmed baking sheet. Add salt to all the vegetables. Roast the radishes and sunchokes until browned and tender, about 35 minutes, then cool them to room temperature.
3. While those vegetables roast, place the fingerling potatoes in a Dutch oven, add enough water to cover, and salt the water generously. Add the rosemary and garlic, then warm over medium-high heat until the water is just barely simmering. Reduce the heat and cook at a very gentle simmer until a fork slides into the potatoes without resistance, about 30 minutes. Cool them briefly in the cooking liquid, then drain, removing and discarding the rosemary and garlic. Slice the fingerlings into 1/4-inch thick coins.
4. With an immersion blender or standing blender, blend the cider vinegar, shallot, Dijon mustard, tarragon, and a large pinch of salt until the mixture is smooth and the shallot and tarragon are finely chopped. Pour it into a mixing bowl, then whisk in the remaining 1 cup olive oil. Taste and add salt if needed.
5. In a large salad bowl, combine the roasted brassicas, roasted radishes, roasted sunchokes, potato slices, radish slices, sunchoke slices, parsley leaves, sunflower seeds, frisee, and radicchio. Pour in the dressing and use clean hands to toss everything gently until evenly coated. Add salt to taste, then serve.