Winter Chopped Salad with Pan-Drippings Vinaigrette

Name: Winter Chopped Salad with Pan-Drippings Vinaigrette
Prep time: 25 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 lb. medium golden beets; 1/2 loaf sourdough bread, torn into bite-size pieces; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper; 3 romaine hearts, chopped; 1/4 small red cabbage, shredded; 1/2 head cauliflower, finely chopped; 1/2 English cucumber, sliced; 1/4 c. roasted salted sunflower seeds; 2 tbsp. red wine vinegar; 1 shallot, minced; 3/4 c. reserved pan drippings from Roast Chicken and Winter Squash; 2 tbsp. fresh chives; 1 1/2 tsp. Dijon mustard; Pinch of sugar

By Marian Cooper CairnsPublished: Jan 12, 2016

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr

This winter chopped salad is loaded with beets, cauliflower, cucumbers, and more. To make the vinagrette, use pan drippings from our Roasted Chicken and Winter Squash recipe.

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Ingredients

1 lb. medium golden beets
1/2 loaf sourdough bread, torn into bite-size pieces
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
3 romaine hearts, chopped
1/4 small red cabbage, shredded
1/2 head cauliflower, finely chopped
1/2 English cucumber, sliced
1/4 cup roasted salted sunflower seeds

For Pan-Dripping Vinaigrette:

2 Tbsp. red wine vinegar
1 shallot, minced
3/4 cup reserved pan drippings from Roast Chicken and Winter Squash
2 Tbsp. fresh chives
1 1/2 tsp. Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make vinaigrette: Whisk together red wine vinegar and shallot in a bowl; let stand 10 minutes.
2. Step 2Whisk in 3/4 cup pan drippings, Dijon mustard, and sugar. Season with salt and pepper
3. Step 3Make salad: Preheat oven to 425°F. Wrap beets in a large piece of foil and bake until easily pierced with a paring knife, 35 to 45 minutes. When cool, peel and cut into wedges.
4. Step 4Toss together bread and oil on a baking sheet; arrange in a single layer. Season with salt and pepper. Bake until golden brown 8 to 10 minutes.
5. Step 5Toss together romaine, cabbage, cauliflower, cucumbers, sunflower seeds, beets, toasted bread, and 1/2 cup vinaigrette. Season with salt and pepper.
6. Step 6Serve with remaining vinaigrette alongside.