Vegetable salad with croutons
8 servings
30 minutes
Vegetable salad with croutons is a vibrant and nutritious dish that embodies the spirit of European cuisine. Its roots trace back to the tradition of creating fresh, crunchy salads that combine textures and flavors. Bitter radicchio, crunchy fennel, sweet beetroot, and tender turnip come together in a harmonious palette. The aromatic golden croutons add a pleasant textural play to the dish. The dressing made from oil, wine vinegar, and Dijon mustard adds zest, while tarragon imparts a refined aroma. Pomegranate seeds are the final touch that provides a light tanginess and freshness. This salad is perfect as a standalone dish or as an accompaniment to meat and fish.
1
Preheat the oven to 180˚C. In a small bowl, mix the oil, butter, thyme, and garlic. Spread the bread on a large rimmed baking sheet and drizzle with the oil mixture. Toss to coat the bread in the oil, seasoning with salt and pepper.
- Olive oil: 2.5 tablespoons
- Butter: 2 tablespoons
- Thyme leaves: to taste
- Finely chopped garlic: 1 clove
- Rustic bread: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Bake, stirring occasionally, until golden brown and the croutons dry out for 20-22 minutes. Let cool.
3
Can be prepared in advance: croutons can be made 1 day ahead. They should be stored in a tightly closed container at room temperature.
4
Mix oil, vinegar, mustard, and garlic. Add 2 tsp of tarragon; season with salt and pepper.
- Olive oil: 2.5 tablespoons
- Wine vinegar: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Finely chopped garlic: 1 clove
- Chopped tarragon leaves: 20 g
5
Place radicchio, fennel, beet, turnip, and lettuce in a large bowl, mix. Drizzle with dressing; season with salt and pepper.
- Radicchio: 1 bunch
- Fennel: 1 piece
- Beetroot: 2 pieces
- Turnip: 8 pieces
- Green salad leaves: 500 g
- Salt: to taste
- Ground black pepper: to taste
6
Add croutons and pomegranate seeds, mix. Serve garnished with tarragon.
- Rustic bread: 200 g
- Pomegranates: to taste
- Chopped tarragon leaves: 20 g