Harvest Salad
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Harvest Salad
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 246246 cal |
| pro | 8 g8g pro |
| total fat | 19 g19g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 13 g13g carb |
| fibre | 3 g3g fibre |
| chol | 57 mg57mg chol |
| sodium | 399 mg399mg sodium |
| potassium | 268 mg268mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1010 iron |
| vit A | 1616 vit A |
| vit C | 1313 vit C |
| folate | 1717 folate |
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.
Ingredients
- 3 cups cubed pumpernickel bread 3 cups cubed pumpernickel bread or rye bread
- 1 pkg (4 oz/115 g) mâche 1 pkg (4 oz/115 g) mâche or mixed baby greens.php">greens
- 3 heads belgian endive , separated in leaves3 heads belgian endive, separated in leaves
- 4 oz blue cheese , crumbled4 oz blue cheese, crumbled
- 2 hard-cooked eggs , chopped2 hard-cooked eggs, chopped
- 1 apple , cut in chunks1 apple, cut in chunks
- 1/2 cup walnut halves 1/2 cup walnut halves
- Dressing:
- 2 tsp caraway seeds 2 tsp caraway seeds
- 1/3 cup finely chopped shallots 1/3 cup finely chopped shallots or onions
- 3 tbsp white wine vinegar 3 tbsp white wine vinegar
- 1/4 tsp salt 1/4 tsp salt
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1 clove garlic , minced1 clove garlic, minced
- 1/4 tsp white pepper 1/4 tsp white pepper
- 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
Preparation
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 sa< 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.
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 sa< 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.
Source : Canadian Living Magazine: November 2011
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