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.
- 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
- 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
Adapted from online.wsj.com
Preheat oven to 350 degrees.
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.
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.)