This rustic root vegetable salad is perfect for autumn dinners.
Ingredients: 1 Eggplant 3 potatoes 3 Tomatoes 1 bell pepper 5 cm Leeks (white part) 15ml Olive oil 1 slice Rye bread 50 ml Truffle dressing (See the recipe at Gastro Lab)
Preparation: Grease vegetables with olive oil. Bake in preheated to 200 C oven until cooked. Peel vegetables. Cut potatoes in halves. Break rye bread into pieces and add it to a salad. Dress with truffle dressing. Garnish with fresh greens
