Winter salad for your holiday table
We know, it's all about the sides. With all the rich, delicious side dishes we love to nestle a fresh salad in there, loaded with croutons made from the ends of our sourdough loaf. Salad greens love the cool weather. So, scour your local farmers market (or whole foods) for a colorful variety of salad greens. You can get rainbow chard, endive, romaine, and arugula. Play around with texture and flavor! Don't be afraid of the bitter greens, they balance really well with a sweet balsamic vinaigrette. Here is how we put together a fall salad:
- A couple of bunches of winter greens
- Cooked and chilled chickpeas, corn, or roasted squash (or all of that!)
- Super Bloom Sourdough Croutons
- Basic Vinaigrette
First, make your dressing:
- ¼ cup good balsamic vinegar
- 1 TBSP of fresh thyme
- 1 Tsp fresh rosemary
- 4 big cloves of garlic
- 1 cup good olive oil
- 1 ½ tsp pink salt
- Add everything but the oil to a blender and blend to mix.
- s.l.o.w.l.y. add oil while keeping the blender going on low speed until the mixture is thick like mayonnaise. Scoop into a jar and refrigerate! Can be made ahead of time.
Then, put your salad together:
- Add the dressing to the bowl first. Grab a big bowl, scoop up a generous amount of your vinaigrette with a spoon, and swipe it across the bottom of the bowl. Add a squeeze of fresh lemon, a pinch of salt, and a tiny drizzle of olive oil then mix with your spoon to loosen the thick dressing.
- Then add your lettuce. Tear your lettuce apart and drop them into the bowl.
- Then add your veggies and your croutons
- Mix with your hand, or a pair of tongs, And make sure you get all that dressing from the bottom of the bowl all over your salad.
- Scoop your mixed salad into a clean bowl and serve!
Croutons are a way to use something that would normally be thrown away.. stale bread! Since our bread is baked to order (and we now only sell online instead of at farmers' markets) we don't have extra bread going stale. It doesn’t make sense for us to make bread to then make croutons out of it...but, we encourage you to grab a big box of our bread and save the ends of the loaves to make croutons at home. Here's a simple recipe you can use to upcycle for your holiday stuffing!
Cut or tear your bread into chunks and then toss in olive oil. Spread apart the chunks on a sheet pan and add salt and whatever herbs you would like. Bake at 325, tossing every 20 minutes or so until the croutons are crunchy and dried out. That's it!