How can I make the croutons extra crispy?

To make your croutons extra crispy, toast them in a pan over medium heat and make sure to stir them frequently. Adding a little extra olive oil will help crisp them up.

Can I make the vinaigrette ahead of time?

Yes, you can prepare the vinaigrette a day ahead and store it in the refrigerator. Just make sure to whisk it again before using as the ingredients may separate.

What if I don’t have fennel or radicchio?

If you can’t find fennel or radicchio, try using thinly sliced celery or romaine lettuce for the crunch and a mild bitterness, respectively.

Rustic Winter Salad with Sherry Vinaigrette & Torn Croutons

Description

This Rustic Winter Salad with Sherry Vinaigrette & Torn Croutons is a crunchy and refreshing dish made with winter vegetables, topped with crispy croutons and a tangy vinaigrette. It’s perfect for a light yet satisfying winter meal.

Ingredients

Scale

¼ cup sherry vinegar
2 tbsp pomegranate juice
2 tbsp lemon juice
1 tbsp maple syrup
¾ cup olive oil
1 tbsp chopped tarragon
¾ tsp kosher salt
6 oz torn bread (ancient grain recommended)
Olive oil (for croutons)
Kosher salt (for croutons)
2 heads of endive
1 head of radicchio
10 radishes, quartered
1 fennel bulb, thinly sliced
2 golden beets, thinly shaved
1 red or candy cane beet, thinly shaved
1 large handful torn butter lettuce
1 large handful arugula

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Instructions

In a mixing bowl, whisk together the sherry vinegar, pomegranate juice, lemon juice, and maple syrup.
Slowly drizzle in the olive oil, whisking until fully incorporated.
Stir in the chopped tarragon and kosher salt, then taste and adjust if needed.
Heat a sauté pan over medium heat. Add olive oil to coat the pan and toss in the torn bread pieces.
Toast the bread, stirring often, until golden and crispy on the outside, but slightly soft on the inside. Transfer to a paper towel-lined plate and season with kosher salt.
Cut the root off the endive and radicchio. Tear the leaves and place them in a large bowl.
Add the radishes, fennel, beets, butter lettuce, and arugula to the bowl.
Toss the salad with the vinaigrette, adding small amounts at a time, and save any leftover vinaigrette for later use.
Plate the salad and top with the torn croutons. Serve immediately.

Notes

Start by adding small amounts of vinaigrette and toss gently to avoid overdressing the salad.
The croutons are best served fresh, but leftovers can be stored separately in an airtight container.
If you can’t find fennel or radicchio, feel free to swap them out for other leafy greens or root vegetables of your choice.
Make the vinaigrette ahead of time and store it in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg