Autumn salad
Discover the perfect blend of seasonal flavors in this delightful autumn salad. Fresh, crisp ingredients with a hint of sweetness and crunch. Ideal for a light and nutritious meal.
Ingredients:
- 1 small head of romaine, chopped
- 2 loose handfuls kale, chopped fine
- 1.5 fennel bulbs, outer layers discarded, halved lengthwise and cut into half moons
- 2 slightly crisp pears, peeled and sliced
- 6 crisp slices thick cut bacon,
- 1/2 cup crumbled blue cheese
- 1/3 cup chopped toasted hazelnuts (optional)
- 1/4 cup good apple cider vinegar
- 2 medium sized shallot, chopped fine
- 1 teaspoon sea salt
- 2 teaspoons good dijon mustard
- 1 teaspoon honey
- 2/3-3/4 cups olive oil
Instructions:
- 1. Start by preparing the vinaigrette. Combine vinegar with finely chopped shallot and salt, mix well, and allow it to rest for at least 30 minutes to let the shallot marinate. Then, mix in dijon mustard and honey, and vigorously shake or stir the mixture to blend the ingredients. Finally, incorporate the olive oil and continue to shake or stir until the dressing is well combined. You may end up with more dressing than required for the salad. 2. Ensure that the salad greens are completely dry and chilled. Mix in fennel, pear, bacon, and blue cheese, and toss gently. Pour the vinaigrette over the salad and toss again. Sprinkle hazelnuts on top.
Summary:
- Calories: 2474 kcal
- Fat: 210 g
- Protein: 39 g
- Carbs: 133 g
- Potassium: 4021 mg
- Magnesium: 268 mg