Christmas Wreath Salad

  1. For the dressing, crush the garlic and salt together with a knife. Transfer to a bowl and add Parmesan cheese. Slowly whisk in oil. Add shallot and verjuice. (The dressing can be made several hours ahead; whisk before serving.)
  2. Prepare all the salad leaves. Wash and spin-dry the Romaine, arugula and sorrel if using (there's no need to wash endive, just peel off outer leaves; it is better kept dry). Transfer to plastic bags lined with paper towels and refrigerate until needed.
  3. Heat olive oil in a medium skillet on medium heat. Fry bread cubes quickly until golden. Darin on paper towels. Sprinkle with flaky sea salt. (The croutons can be prepared a few hours ahead.)
  4. To assemble the salad, tear salad leaves into smaller pieces and remove thick stems from sorrel. Arrange in a circle on a very large platter with the endive. Halve the tomatoes and add to the platter with the croutons and cucumber. Scatter with herbs. Cut avocados in half; discard the pits. Scoop out balls with a melon baller or cube the avocados. Add to the platter.
  5. Re-whisk dressing and transfer to a small serving bowl and place in the center of the salad. Serve immediately with tongs.

garlic, salt, parmesan cheese, extravirgin olive oil, shallot, white wine verjuice, salad, baby romaine, arugula, handful baby sorrel leaves, endive, olive oil, grain bread, salt, tomatoes, cucumbers, basil, chives, parsley, avocados

Taken from recipes-plus.com/api/v2.0/recipes/33437 (may not work)

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