Sunday, November 21, 2021

Winter Greens & Citrus Salad

4 c. cubed sourdough bread
3 T. olive oil
2 t. fresh rosemary, minced
Kosher salt and freshly ground black pepper
1/2 c. grated Parmesan cheese 
1/4 c. fresh orange juice
1/4 c. olive oil
1 T. Dijon mustard
1 T. Champagne vinegar
1 T. pure maple syrup
12 oz. assorted hardy greens (kale, collards, and chard), stems removed, sliced into ribbons
1/2 c. toasted pine nuts
2 small shallots, thinly sliced
4 oranges, peeled and pith removed, segmented

Preheat oven to 350 degrees. Toss together bread cubes, olive oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14-16 min. Cool completely.

Whisk together orange juice, olive oil, mustard, vinegar, and maple syrup in a large bowl. Season with salt and pepper.

Add greens to dressing and massage with hands until starting to soften. Add pine nuts, shallots, oranges, and croutons. Toss to combine.

Serves 8.

Adapted from Country Living magazine, Dec. 2021, p. 103. 

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