Fall Vegetable Salad With Caraway Vinaigrette

By ltrodrigu

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.

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

Details

Adapted from online.wsj.com

Preparation

Step 1

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.)