Remember when we told you how to make croutons a little while ago? This is how we used our big batch of homemade croutons...
We have been craving winter salads and green leafy things and so we grabbed a couple big heads of organic lettuce from the greengrocers, along with some herbs and hardy vegetables. Radishes make it through the winter well, and the organic celery we found was so crisp and delicious.
Green Salad with Walnut Oil, Celery and Radishes
1 head red leaf lettuce, washed, patted dry and torn into bite-sized pieces
1 head green romaine or leaf lettuce, washed, patted dry and torn into bite-sized pieces
1 cup chopped flat or Italian parsley
1 small bunch chives, chopped
Four small radishes, washed and sliced very thin
Three celery hearts, shaved thin
1/2 cup grated fresh Parmesan cheese
4 tablespoons roasted walnut oil
3 tablespoons red wine vinegar
Splash of red wine (optional)
2 teaspoons sugar
Kosher salt and black pepper to taste
Homemade croutons, with butter and chives
Mix all the vegetables in a large bowl. Whisk the oil and vinegar vigorously and taste. Adjust sugar, vinegar and oil to taste. Pour over the vegetables in the bowl. Salt and pepper to taste and toss in the croutons just before serving.
More winter salads!
• Orzo Salad with Rosemary Almonds and Sun-Dried Tomatoes
• Winter Salad with Persimmons and Spiced Pecans
• Frisée Salad with Red Currants
• Fennel, Orange, and Shallot Salad
• Beet Box