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
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
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.)
