Crunchy Green Salad with Pear, Pomegranate and Spiced Croutons
A fresh, crisp salad with a zingy vinaigrette is an essential component of a holiday menu, thanks to bitter and sharp elements to help cut the richer flavours of more traditional dishes. Our salad has a special take on seasonal cheer, with homemade croutons coated with garam masala, thin slices of pear, pomegranate seeds and […]
Ingredients
- 3 tbsp butter
- 1/2 tsp garam masala
- 4 slices white bread, crusts removed, diced
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) orange juice
- 2 tsp (10 ml) white wine vinegar
- 1 1/2 tsp (7.5 ml) Dijon mustard
- 8 cups (280 g) mixed torn lettuce leaves (such as oak leaf, Boston, radicchio)
- 1 Asian pear, cored and thinly sliced
- 1/2 cup (85 g) pomegranate seeds
- 1/2 cup (50 g) roasted walnuts, roughly chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof skillet over medium heat, melt the butter with the garam masala until the butter starts to foam. Add the diced bread and cook for 5 minutes, stirring constantly, until the pieces start to brown. Season with salt. Transfer to the oven and bake for 8 minutes or until the croutons are golden brown and crispy. Let cool.
A fresh, crisp salad with a zingy vinaigrette is an essential component of a holiday menu, thanks to bitter and sharp elements to help cut the richer flavours of more traditional dishes. Our salad has a special take on seasonal cheer, with homemade croutons coated with garam masala, thin slices of pear, pomegranate seeds and crushed roasted walnuts.