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
- Credits : Canadian Living Magazine: November 2011
- 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 halves
- 2 teaspoons caraway seeds
- 1/3 cup finely chopped shallots
- 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
MethodOn 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
- Iron 10.0
- Folate 17.0
- Calcium 11.0
- Vitamin A 16.0
- Vitamin C 13.0