Fall Vegetable Salad With Caraway Vinaigrette

Once you've dressed this cabbage and root-vegetable salad from Herbsaint in New Orleans, reserve the remaining buttermilk-based vinaigrette for later use. It makes a great dip for chips and crudités.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • For the Vinaigrette:

  • 3

    cups mayonnaise

  • 2/3

    cup buttermilk

  • 2/3

    cup apple cider vinegar

  • 1

    tablespoon Colman's mustard powder

  • 1

    teaspoon cayenne

  • 2

    tablespoons toasted and ground caraway seeds

  • 2

    cups thinly sliced green onions

  • Salt

  • Freshly ground black pepper

  • For the Salad:

  • 3

    small carrots, peeled and cut into 1-inch pieces

  • 3

    small turnips, cut into 1/3-inch half moons

  • 3

    radishes, quartered

  • 1

    head savoy cabbage, cut into 1/2-inch ribbons

  • 3

    cups (1/2-inch) bread cubes, preferably focaccia

  • Olive oil

  • Salt

Directions

Preheat oven to 350 degrees. Make Vinaigrette: In a bowl, thoroughly mix all ingredients and season with salt and pepper to taste. Toss vegetables in a large bowl with 1 cup vinaigrette. Let marinate while making croutons. Make Croutons: Toss bread with olive oil and salt and place on a baking sheet lined with parchment paper. Place sheet in oven and toast bread until crisp, 8-10 minutes. Let cool 5 minutes. Toss croutons with marinated vegetables. Dress with additional vinaigrette if desired. (Remaining vinaigrette will keep in a covered container up to 1 week in the refrigerator.)

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