Green Salad with Pickled Shallots Recipe Kitchen

Green Salad with Pickled Shallots

• Difficulty: Simple
• Servings: 6 to 8
• Nutrition Facts Per Serving
  Serving: 1 of 6 portions
  Calories: 218
  Fat: 18 g
  Saturated Fat: 2 g
  Carbs: 11 g
  Fiber: 3 g
  Sugars: 5 g
  Protein: 5 g
  Cholesterol: 2 mg
  Sodium: 414 mg
• Total Time: 45 min
• Hands-On: 25 min

Ingredients

• 1 cup walnuts, roughly chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• Kosher salt, to taste
• 1 large shallot, thinly sliced
• 2 heads Boston lettuce, torn into bite-sized pieces
• 1 head red leaf lettuce, torn
• 1 small head radicchio, torn
• 2 tablespoons sour cream
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• Fresh ground black pepper, to taste

Directions

1. Preheat the oven to 350F. Spread the walnuts in a single layer on a baking sheet and toast until golden and fragrant, about 67 minutes. Let cool completely.
2. For the pickled shallots: In a small microwave-safe bowl, whisk together the apple cider vinegar, honey, and 3/4 teaspoon salt. Microwave until hot, about 30 seconds. Add the sliced shallot and let marinate 1520 minutes.
3. In a large salad bowl, combine the torn lettuces and radicchio. Drain the shallots from the pickling liquid and add them to the greens along with the toasted walnuts.
4. To make the dressing, whisk the sour cream, olive oil, and Dijon mustard into the remaining pickling liquid. Season with freshly ground black pepper and additional salt if needed.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.