Just the look of this salad is enough to make you want to dig right in, isn’t it? It features the interplay of warm and cool, roasted and toasted, soft and crisp. There’s minimal prep work and one-pan ease for the oven-browned chunks of zucchini and tender yellow-fleshed potatoes. I especially like the mix of different greens: Dandelion greens, mache and basil work well here, but keep the combination of watercress, purslane and butter lettuce in...
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