Salatada

Thanksgiving stuffing salad

Delight your taste buds with this hearty Thanksgiving stuffing salad. A perfect blend of savory flavors is sure to please any palate.

Ingredients:

1 large baguette, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 cup distilled white vinegar
2 tablespoons sugar
1 medium red onion, halved and thinly sliced
One 5-ounce container arugula
4 celery stalks, thinly sliced on the bias
1 large carrot, halved crosswise and peeled in long strips
1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit
1/4 cup loosely-packed fresh sage, chopped
2 tablespoons fresh thyme
1 cup extra-virgin olive oil
2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes)
Juice of 2 lemons
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Grated Parmesan, for serving

Preheat the oven to 200 °C. Prepare a rimmed baking sheet by lining it with parchment paper.
To make the salad: Coat the baguette cubes with oil on the prepared baking sheet and bake until they are toasted and golden brown in places, which should take around 10 to 15 minutes. Let them cool for about 10 minutes.
In a small bowl, mix the vinegar and sugar until the sugar is dissolved. Add the onion and stir until well covered with the mixture. Let it sit for about 20 minutes, tossing occasionally.
In a large bowl, combine the arugula, celery, carrot, leek, sage, and thyme. Drain the pickled onions, saving 1/4 cup of the liquid. Add the onions and croutons to the bowl.
For the dressing: In a medium bowl, whisk together olive oil, lemon juice, garlic, 1/4 cup of reserved pickling liquid, 2 teaspoons of bouillon concentrate, 1 teaspoon of black pepper, and a pinch of salt. Taste and adjust seasoning if necessary, adding more bouillon if needed. Pour the dressing over the salad and mix well to ensure everything is coated. Just before serving, sprinkle with Parmesan cheese.

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