The perfect winter salad! Hearty enough to serve for lunch or dinner as a main! All the ingredients are prepared ahead of time and assembled at the last minute! I love the creamy goat cheese dressing - slightly tangy and totally addictive!
Servings: 2 to 4
Preparation: 20 minutes
Cooking: 10 minutes
Ingredients :
Sauce:
- 125 g goat cheese (creamy, without the rind)
- ½ cup 0 or 2% Greek yogurt
- 1 tsp lemon juice
- Zest of a lemon
- A pinch of salt
- 2 tbsp water or more as needed
Quick croutons and pickles:
- ½ baguette, cut or torn into 1-inch pieces
- 2 tbsp olive oil
- A pinch of kosher salt
- 1 small yellow beetroot, peeled and cut in half, then thinly sliced with a mandolin
- ½ red onion, halved then thinly sliced into half moons
- ¼ cup white wine vinegar (divided)
- 1 cup cold water (divided)
Salad :
- 1 head Gen V leaf lettuce, leaves halved lengthwise
- 1 head Gen V red salanova lettuce, leaves halved lengthwise
- ½ fennel, thinly sliced on a mandolin
- About ¼ cup pomegranate arils
- Extra virgin olive oil, about 2 tbsp
- 1 tsp white wine vinegar
- Salt flakes
- Pepper from the mill, to taste
- Fresh mint leaves, for serving
Steps:
- Add the sauce ingredients to the blender and blend until smooth. Refrigerate.
- Preheat oven to 400F. Tear or cut bread pieces and place on a baking sheet. Add olive oil and salt. Bake for about 10 minutes until croutons are nicely toasted.
- To make the homemade pickles, add the onion to one bowl and the beetroot pieces to another. Divide the vinegar and water between each bowl and add a pinch of salt. Mix and set aside for at least 10 minutes - the time it takes to cook the croutons.
- Assemble the salad by adding the creamy dressing to the bottom of a serving platter, followed by the lettuce slices, fennel, pickles, pomegranate arils and croutons - we take the time here to place everything delicately to leave room for each ingredient!
- Top with a drizzle of your best olive oil, white wine vinegar, salt and pepper. Add mint leaves and serve immediately. SO good.