Christmas Wreath Salad Recipe

Name: Christmas Wreath Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, peeled; 1 tsp salt; 3 tbsp grated Parmesan cheese; 1/3 cup extra-virgin olive oil; 1 tbsp finely chopped shallot; 3 tbsp white wine verjuice or white wine vinegar; None None FOR THE SALAD; 2 None baby Romaine lettuces, trimmed and separated into leaves; 7 oz baby arugula leaves, trimmed; None None Handful baby sorrel leaves; 2 None Belgian endive, trimmed and separated into leaves; 2 tbsp olive oil; 2 slices whole grain bread, crusts removed, cut into small cubes; None None Flaky sea salt; 12 oz cherry tomatoes; 2 small cucumbers, thinly sliced; 1/2 cup loosely packed small basil leaves; 2 tbsp snipped chives; 2 tbsp chopped parsley; 2 None ripe avocados

Servings: persons

2 cloves garlic, peeled
1 tsp salt
3 tbsp grated Parmesan cheese
1/3 cup extra-virgin olive oil
1 tbsp finely chopped shallot
3 tbsp white wine verjuice or white wine vinegar
None None FOR THE SALAD
2 None baby Romaine lettuces, trimmed and separated into leaves
7 oz baby arugula leaves, trimmed
None None Handful baby sorrel leaves
2 None Belgian endive, trimmed and separated into leaves
2 tbsp olive oil
2 slices whole grain bread, crusts removed, cut into small cubes
None None Flaky sea salt
12 oz cherry tomatoes
2 small cucumbers, thinly sliced
1/2 cup loosely packed small basil leaves
2 tbsp snipped chives
2 tbsp chopped parsley
2 None ripe avocados

1
For the dressing, crush the garlic and salt together with a knife. Transfer to a bowl and add Parmesan cheese. Slowly whisk in oil. Add shallot and verjuice. (The dressing can be made several hours ahead; whisk before serving.)
2
Prepare all the salad leaves. Wash and spin-dry the Romaine, arugula and sorrel if using (there's no need to wash endive, just peel off outer leaves; it is better kept dry). Transfer to plastic bags lined with paper towels and refrigerate until needed.
3
Heat olive oil in a medium skillet on medium heat. Fry bread cubes quickly until golden. Darin on paper towels. Sprinkle with flaky sea salt. (The croutons can be prepared a few hours ahead.)
4
To assemble the salad, tear salad leaves into smaller pieces and remove thick stems from sorrel. Arrange in a circle on a very large platter with the endive. Halve the tomatoes and add to the platter with the croutons and cucumber. Scatter with herbs. Cut avocados in half; discard the pits. Scoop out balls with a melon baller or cube the avocados. Add to the platter.
5
Re-whisk dressing and transfer to a small serving bowl and place in the center of the salad. Serve immediately with tongs.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cloves garlic, peeled, 1 tsp salt, 3 tbsp grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and more.

Yes, Christmas Wreath Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Christmas Wreath Salad

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