Green salad with pickled shallots
Delight in the refreshing flavors of a green salad with tangy pickled shallots. A perfect balance of crisp greens and zesty shallots awaits your taste buds.
Ingredients:
- 1 cup chopped walnuts
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- Kosher salt
- 1 large shallot, thinly sliced
- 2 heads Boston lettuce, torn
- 1 head red leaf lettuce, torn
- 1 small head radicchio, torn
- 2 tablespoons sour cream
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dijon mustard
- Freshly ground pepper
Instructions:
- Preheat the oven to 180 °C. Place the walnuts on a baking sheet. Bake until they are golden brown, which will take about 6 to 7 minutes. Allow them to cool down before using.
- Prepare the pickled shallot: Mix the vinegar, honey, and 3/4 teaspoon of salt in a small microwave-safe bowl. Heat in the microwave for approximately 30 seconds. Add the shallot and let it steep for 15 to 20 minutes.
- In a large bowl, mix the lettuces and radicchio together. Remove the shallot from the pickling liquid and add it to the salad along with the toasted walnuts. Blend the sour cream, olive oil, and mustard with the pickling liquid; add pepper to taste. Pour the mixture over the salad, season with salt and pepper, and mix everything together.
Summary:
- Calories: 1302 kcal
- Fat: 110 g
- Protein: 31 g
- Carbs: 69 g
- Potassium: 2552 mg
- Magnesium: 309 mg