Green Salad with Pickled Shallots

I am absolutely in love with this green salad with pickled shallots! I “veganized” it from a recipe I found in a Food Network Magazine last year. This salad is so delicious and perfect with any dish. I often make a double batch of the dressing to use with other salads or on my veggie bowls.

Green Salad with Pickled Shallots

Ingredients  

• 1 cup walnuts
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• salt and pepper to taste
• 1/2 cup shallot, thinly sliced (1 large shallot)
• 2 heads Boston lettuce, thorn
• 1 head red leaf lettuce, thorn
• 1 small head radicchio, thorn
• 2 tablespoons homemade vegan sour cream
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard      

Instructions  

1. In a saucepan or cast iron pan toast the walnuts for about 10 minutes.   For the pickled shallots, combine the vinegar, maple syrup, and 3/4 teaspoon salt in a small saucepan over medium heat, bring it to a simmer, remove from heat and add the shallots.
2. Set aside to cool and marinate about 20 minutes.   Combine all the greens in a large bowl. Remove the shallot from the pickling liquid and add to the greens, along with the toasted walnuts.   Whisk the sour cream, olive oil, and mustard into the pickling liquid. Drizzle over the salad and season with salt and pepper to taste.

 

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Green Salad with Pickled Shallots

Course Salad

Cuisine American

Prep Time 10 minutes

Ingredients

• 1 cup walnuts
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• salt and pepper to taste
• 1/2 cup shallot thinly sliced (1 large shallot)
• 2 heads Boston lettuce thorn
• 1 head red leaf lettuce thorn
• 1 small head radicchio thorn
• 2 tablespoons homemade vegan sour cream
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard

Instructions

1. In a saucepan or cast iron pan toast the walnuts for about 10 minutes.
2. For the pickled shallots, combine the vinegar, maple syrup, and 3/4 teaspoon salt in a small saucepan over medium heat, bring it to a simmer, remove from heat and add the shallots. Set aside to cool and marinate about 20 minutes.
3. Combine all the greens in a large bowl. Remove the shallot from the pickling liquid and add to the greens, along with the toasted walnuts.
4. Whisk the sour cream, olive oil, and mustard into the pickling liquid. Drizzle over the salad and season with salt and pepper to taste.

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