Thanksgiving Stuffing Salad
INGREDIENTS:
Salad:
1 large baguette, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 cup distilled white vinegar
2 tablespoons sugar
1 medium red onion, halved and thinly sliced
One 5-ounce container arugula
4 celery stalks, thinly sliced on the bias
1 large carrot, halved crosswise and peeled in long strips
1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit
1/4 cup loosely-packed fresh sage, chopped
2 tablespoons fresh thyme
Dressing:
1 cup extra-virgin olive oil
2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes)
Juice of 2 lemons
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Grated Parmesan, for serving
DIRECTIONS:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes.
Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons.
For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving.
Cook’s Note To cut down on prep, you can use store-bought pickled onions. Keep in mind, the acidity of the brine may vary from brand to brand, so taste and adjust seasoning of the dressing as needed.
Recipe inspo: Food Network
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