Crunchy Beet Salad with Sourdough Croutons and Feta

Name: Crunchy Beet Salad with Sourdough Croutons and Feta
Yield: 4 servings
Ingredients: 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce; 1 Medium beet, trimmed, peeled, and sliced thin; 1 Small fennel bulb, trimmed, and sliced thin (save the fronds); ¼ cup Pomegranate seeds; 4 slices of sourdough bread, cut into ½’ cubes; 1 tbsp Olive oil; 1 tsp Garlic powder; Fresh ground pepper; 1 pinch Sea salt; 4 oz Sheep’s milk feta cheese; 1 small shallot, minced; ½ cup Extra virgin olive oil; ½ cup White wine vinegar; 2 tbsp Fresh lemon juice; Salt and pepper to taste

Ingredients:

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

1 Medium beet, trimmed, peeled, and sliced thin

1 Small fennel bulb, trimmed, and sliced thin (save the fronds)

¼ cup Pomegranate seeds

4 slices of sourdough bread, cut into ½’ cubes

1 tbsp Olive oil

1 tsp Garlic powder

Fresh ground pepper

1 pinch Sea salt

For the Dressing

4 oz Sheep’s milk feta cheese

1 small shallot, minced

½ cup Extra virgin olive oil

½ cup White wine vinegar

2 tbsp Fresh lemon juice

Salt and pepper to taste

Directions:

Make Croutons

Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.

Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.

Make Dressing

Mash the feta cheese and minced shallots into the olive oil in a medium sized bowl. Whisk in lemon, vinegar, salt and pepper.

Assemble

Toss all of the items in a large bowl. Dish up into your favorite salad bowls, garnish with chopped fennel fronds and enjoy!

CategorySaladTags#babycrispygreenleaf, #vegetarian

Ingredients