Tested till perfect Harvest Salad
Harvest Salad
Photography by Matthew Kimura

Harvest Salad

At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: November 2011

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 cups 3cupscubed pumpernickel bread or rye bread
  • 1 pkg (4 oz/115 g) 1pkg (4 oz/115 g)mâche or mixed baby greens
  • 3 heads 3headsbelgian endive, separated in leaves
  • 4 oz 4ozblue cheese, crumbled
  • 2 2hard-cooked eggs, chopped
  • 1 1appleapples, cut in chunks
  • 1/2 cup 1/2cupwalnut halfwalnut halves


  • 2 tsp 2tspcaraway seeds
  • 1/3 cup 1/3cupfinely chopped shallotshallots or onions
  • 3 tbsp 3tbspwhite wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1 tbsp 1tbspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspwhite pepper
  • 1/3 cup 1/3cupextra-virgin olive oil
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On baking sheet, bake bread cubes in 350°F (180°C) oven until crisp, about 10 minutes. Transfer to large bowl.

Dressing: Meanwhile, in small skillet, toast caraway seeds over medium-low heat until fragrant, about 2 minutes; let cool slightly. With mortar and pestle or bottom of heavy pot, crush seeds.

In small bowl, combine shallots, vinegar and salt; let stand for 5 minutes. Stir in mustard, garlic, pepper and caraway seeds; whisk in oil.

Add mâche, Belgian endive, blue cheese, eggs, apple and walnuts to croutons. Pour dressing over top; toss to coat.

Nutritional Information Per serving: about

cal 246 pro 8g total fat 19g sat. fat 5g
carb 13g fibre 3g chol 57mg sodium 399mg
potassium 268mg

% RDI:

calcium 11 iron 10 vit A 16 vit C 13
folate 17
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