AUTUMN MARKET SALAD WITH DIJON DRESSING
The market beside our house is stocked with variety right now -- overwhelming with pumpkins, bales of hay and an overall autumn vibe, yet still selling the last of Quebec's beauty berries and tomatoes. For me, this is quintessential Fall -- the gradual fade out of summer followed by the slow transition into shorter days, colder temps, boots and sweaters. It totally came out of no where this year.
Autumn's bounty is pretty spectacular, and far more varied than apples and pumpkins (there will be plenty of that this weekend, don't worry). So while I prepare to stuff myself with pie and studying (there may not be any turkey this year), I figured a giant bowl of veggies was just what I needed. If you're celebrating this weekend, enjoy the long weekend and happy (canadian) thanksgiving!
AUTUMN MARKET SALAD WITH DIJON DRESSING // serves a crowd
This dish is best served at room temp, either as a side, or tossed with a handful of mixed greens as one killer salad (I'm all about the baby kale these days, just saying).
8 small yellow beets (or 4 large), rinsed
2 handfuls green/yellow beans, chopped into 1" pieces
seeds from 1 pomegranate
1 pint green tomatoes, halved
1/2 cup mixed fresh herbs (dill, cilantro, mint, parsley), chopped
1 large cucumber, roughly chopped
1/2 tsp kosher salt
juice from half a lemon
dijon dressing //
1 T dijon mustard
1 T red wine vinegar
3-4 T olive oil
pinch of sugar
crack of fresh pepper
mixed greens, for serving (see note above)
What to do:
Place the beets in a medium size pot and fill with water. Bring to a boil, then lower to a simmer. Allow to cook, partially covered, for 45-60 minutes until fork tender. Once cool enough to touch, but still hot (easiest to peel while hot), peel and slice the beets. Transfer to a large bowl.
Fill the same pot with water and bring to a boil. Drop the green beans into the water for 2-3 minutes to quickly blanch them. Strain, then add to the bowl.
In a separate smaller bowl, toss together the cucumber, salt and lemon juice. Set aside.
Hold the cauliflower head over the bowl and carefully, working your way around the whole head, chop off just the tops. Save the rest for something else.
Add the pom seeds, tomatoes, marinated cucumbers and fresh herbs to the bowl.
Whisk the dressing ingredients together in a glass jar, then liberally dress the salad. [Add greens now if using them]. Toss well and serve immediately, or later at room temp.