Roasted Winter Vegetable Salad with Rye Croutons

Instructions:

1. Step 1:

   Preheat oven to 450°F (232°C). Break cauliflower into bite-size florets. Core fennel and cut into bite-size pieces. Place both in a bowl and drizzle with 2 tbsp olive oil. Spread in a single layer on a baking sheet and roast for 20 minutes, until tender.

2. Step 2:

   In a small bowl, combine mayonnaise, capers, and 2 tbsp lemon juice.

3. Step 3:

   Cut rye bread into cubes. Drizzle with another 2 tbsp olive oil, then place on a separate baking sheet. When vegetables are cooked, reduce the oven temperature to 350°F (176°C). Add the croutons to the oven and toast for 5 minutes, or until golden.

4. Step 4:

   In a large bowl, combine the roasted vegetables with the mixed greens, sliced almonds, green olives, and rye croutons. Add dressing and toss to coat. Top with shavings of Parmigiano-Reggiano.