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Green Salad with Pickled Shallots
Prep Time
10 mins
 
Course: Salad
Cuisine: American
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.