A Big ol' Delicious Harvest Salad with Apple Cider Vinaigrette

Wednesday, November 2, 2016


I know that I've sung praises about our farmer's markets here in Zagreb so many times on my blog, but I can't help singing again! I love that Croatians cook with the seasons and that I can go any day of the week to our market to be inspired and pick out produce that grows specially this time of year. My kiddos helped me choose crunchy, mixed romaine lettuce for the base of our big salad, crisp apples, local grapes, fresh walnuts, (they're in season right now and if you've never had them fresh, the taste is a world of difference from the rest of the year!) creamy feta, scallions, a hot rotisserie chicken (found everywhere here) and a seeded baguette for homemade croutons.

A simple, seasonal, heavenly! meal.


Harvest Salad with Apple Cider Vinaigrette

4 heaping cups of crunchy romaine (or any greens!)
1 baguette, (seeded is wonderful) cubed
extra virgin olive oil
fine sea salt for taste
1 cup grapes, halved
1 scallion, roughly chopped
1 fuji apple, finely sliced
1 large handful of fresh walnuts
3-4 oz feta (in the brine)
1 rotisserie chicken, the meat shredded or diced

Vinaigrette
3 TBS (1.5 oz) apple cider vinegar
1 TBS honey or agava
1 shallot, finely diced
3 TBS (1.5 oz) extra virgin olive oil
fine sea salt for taste

Preheat the oven to 350 F / 175 C. Rinse the salad greens and set aside.

Toss the cubed bread with a good drizzle of olive oil and about a teaspoon of salt. Lay flat on a parchment paper lined baking sheet. Making sure the bread is flat and not on top of each other will ensure it all bakes evenly. Bake for 7-10 minutes depending on your oven, or until the bread is lightly browned. Remove from the oven and set aside.

While the croutons are baking, add all of the remaining ingredients to the salad. I always list feta as "in the brine" because the liquid helps retain the creaminess of the cheese. You don't need to add any of the liquid to the salad - just the cheese!

In a small bowl, whisk together the apple cider vinegar, honey and shallot. Slowly pour in the olive oil, whisking as you do to emulsify the dressing. Taste with your finger or a slice of bread; season with salt and add more honey to your liking.

Add the croutons to the salad, toss with the vinaigrette and serve with a white or a sparkling glass of wine! Enjoy, Dobar Tek!


14 comments:

  1. Amanda, you've just gone and done it again! This looks soo delicious! Wish I could invite myself over for an easy dinner and a glass of red! (whoops - no more for you for the next few months. Are you having withdrawal symptoms yet?)x

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    1. Oh I wish you could, too! Haha, yes, yes I am. But that sweet baby is worth the wait.

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  2. gosh this looks so amazing! i need to also ask - what lens do you use? your food photography is always so crisp and stunning. happy autumn! hope you're enjoying it :)

    www.ataylorstudio.com

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    1. Thank you so much!! I shoot with a 50mm 1.6 Sigma lens, though my dream lens is the Canon 1.2 :)

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    2. oops sorry! That should have said 1.4 Sigma lens!

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  3. I make a similar one with roasted butternut squash. I think I found it on Barefoot Contessa...it's SO yummy!

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    1. Oooh that would be delicious, too! I'm working on one for my book with baked crispy chicken and it's going to be even yummier than this one! :)

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  4. I need to make this NOW. yummy!!!!

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  5. This sounds AMAZING. If you ever come out with a cookbook, I'm buying it!

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    1. Aww thank you!!! That means so much to me as I am actually working on it right now behind the scenes! - I'll do a post sometime soon with more details!

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    2. That's great!!

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  6. i like this blog............,,,,,,,,,,kjdfsq

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  7. I use olive oil for sauteeing and in salad dressings and marinades, but not usually to bake with. Interesting idea!harriet

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