Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Starters, Soups & Salads

Roasted Vegetable Salad with Chipotle Mayonnaise

Serves 6
Roasted Vegetable Salad with Chipotle Mayonnaise

I love potatoes, but I get tired of the same old potato salad, so I made a trip to my farmers market and came up with this version. I used multi-colored potatoes to give it a more interesting look, but you can use whatever looks good to you.  Between the mayo dressing and the fresh red chiles, this salad has some zip. I think it tastes best if the potatoes are made a few hours before and not refrigerated. Just wait to dress it until right before you serve.

Ingredients

2  tablespoons olive oil
1 1/2 pounds zucchini and/or summer squash, ends trimmed and cut in half lengthwise
3/4 pound carrots, 1/4-inch diagonal slices
1 pound cipollini onions, peeled and cut in half
1 1/2 pounds small potatoes, 1 1/2  to 2-inches in diameter, cut into 1/4-inch rounds
Salt
4 garlic cloves
2 to 3 fresh red chiles (jalapenos or fingerling)
2 to 3 chipotles, seeded and finely chopped
1 to 2 teaspoons adobo sauce from the canned chipotles
1 cup mayonnaise

Directions

Preheat  the oven to 450 degrees.  Arrange the racks to the upper and lower thirds of the oven.

Measure 1 tablespoon olive oil into a large bowl.  Toss the zucchini and arrange cut side down onto a rimmed baking sheet.  Scoop in the carrots, toss to coat and spread in an even layer onto another rimmed baking sheet.  Add another tablespoon of oil and toss the onions and potatoes and scoop onto another rimmed baking sheet.  Spread out into a single layer and season all the vegetables with salt.  The zucchini and carrots should take about 15 minutes, the potatoes and onions about 25.  Cool until handleable, then cut the zucchini into 1/2-inch pieces and scrape all the vegetables into a large bowl.

Meanwhile, set a 10-inch skillet over medium heat and dry roast the garlic and chiles.  The garlic should take about 15 minutes to soften, while the chiles should be done in 10.  Remove the stem and the seeds, if your wish and chop into 1/4-inch pieces.  Set aside.  Once the garlic has cooled, peel and place in a blender along the chipotles, adobo sauce and mayonnaise.  Blend until smooth.  Refrigerate the dressing until you're ready to serve.  

Add the chopped red chiles to the vegetables and spoon in about 1/2 the dressing.  Toss to coat.  Taste and adjust the seasoning with salt and additional chipotle mayonnaise if needed. Refrigerate the leftover dressing in an airtight container.

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