Harvest Salad

Harvest Salad 150 Author: Canadian Living Credits: Harvest Salad 150

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.

  • Portion size 8 servings

Ingredients

  • 1 apple cut in chunks
  • 3 cups cubed pumpernickel bread
  • 3 cups cubed rye bread
  • 1 pkg (4 oz/115 g) mâche
  • 1 pkg (4 oz/115 g) mixed baby greens
  • 3 heads belgian endive separated in leaves
  • 4 oz blue cheese crumbled
  • 2 hard-cooked eggs chopped
  • 1/2 cup walnut half
Dressing:
  • 2 teaspoons caraway seeds
  • 1/3 cup finely chopped shallot
  • 1/3 cup finely chopped onion
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon white pepper
  • 1/3 cup extra-virgin olive oil

Method

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 facts Per serving: about

  • Sodium 399 mg
  • Protein 8 g
  • Calories 246.0
  • Total fat 19 g
  • Potassium 268 mg
  • Cholesterol 57 mg
  • Saturated fat 5 g
  • Total carbohydrate 13 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Harvest Salad

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