Hey you, yes you who’s been living on lasagne and grilled cheese sandwiches since winter reared it’s beanie-clad head.
You need vitamins and minerals, now more than ever to keep cold and flu germs away. So throw that microwave meal away. Put down that tin of ‘vegetable-flavoured’ soup and get your salad game on.
This recipe features crusty croutons and a velvety olive oil, mustard and garlic dressing to give you all of the nourishing flavour. Pair it with a juicy roast chicken fillet or hearty steak and a roaring fire for the ultimate cosy night in.
Crunchy Winter Vegetable Salad
Ingredients
Croutons
- 2 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 1 tbsp thyme leaves
- ½ garlic clove, finely grated
- 4 cups country-style bread, torn into small pieces
- Coarse salt and freshly cracked pepper to taste
Salad dressing and Assembly
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- ½ garlic clove, grated
- 2 tbsp finely chopped fresh tarragon, plus more for serving
- Coarse salt and freshly cracked pepper to taste
- 1 head of Romaine lettuce leaves, roughly torn
- 1 large head of fennel, very thinly sliced
- 2 beetroots, very thinly sliced
- 8 small white turnips, (or carrots) trimmed and very thinly sliced
- 8 cups torn lettuce leaves (such as red oak or baby gem)
- ½ cup pomegranate seeds
RECIPE PREPARATION
Croutons
Preheat oven to 180°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle with oil mixture. Toss, squeezing oil mixture into bread; season with salt and pepper.
- Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.
(Croutons can be made up to 1 day ahead and stored in an air airtight container at room temperature).
Dressing and Assembly
- Shake oil, vinegar, mustard, and garlic in a jar to combine. Add tarragon and season dressing with salt and pepper.
- Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
- Toss in croutons and pomegranate seeds and serve topped with more tarragon.
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