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