I usually eat nutritious salads in the summer. In the autumn and winter, on the other hand, there will be more warming food on the menu. Of course, there are times when a hearty salad is still nice to supplement that with.
This recipe for a hearty salad with black cabbage, chanterelles, oats and root vegetables is well suited to swing together in the autumn because it takes advantage of the autumn’s fine ingredients; black cabbage, mushrooms and root vegetables. The oats help to make it nutritious and filling, while the sun-dried tomatoes add additional flavor and acidity.
That I love sun-dried tomatoes may not be news. I have them a lot, but they’re so heavenly and tasty. In addition, you can make your own sun-dried tomatoes which you dry in the oven and put in oil—especially handy to do if you grow the tomatoes yourself, or if they’re a good price in the store.
The Best Fall Salad
For the salad, I serve a honey and mustard dressing, which is made from Dijon mustard, liquid honey, oil and water.
The salad in turn is also great to serve with any protein, such as meat, fish or poultry.
You can also supplement the salad with cold or hot smoked salmon, grilled chicken or air-dried ham. Then it becomes like a wonderful autumn salad that is suitable to eat in its simplicity without any special accessories.
If you want the salad completely vegetarian and vegan, fry the mushrooms with vegetable butter. To make the salad a complete dish, you can instead add a little more root vegetables and add a can of kidney beans or chickpeas, or grate over some vegan cheese and add a baked potato.
Hearty Salad With Black Cabbage, Chanterelles, Oats and Beets
For: 4 people
- 2 cups oats
- 700g beets
- 4 carrots
- 10 oz fresh chanterelles
- 8 oz black cabbage
- 8 sun-dried tomatoes in oil
- 1/2 pot leaf parsley
- Salt, pepper
Honey and mustard dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon liquid honey
- 1.8 fl oz cold-pressed rapeseed oil
- 1.8 fl oz water
- Boil the oats according to the instructions on the package. Peel and dice the beets. Slice the carrots. Boil the beets in salted water for 20 minutes. Add the carrots and let them cook with the beets for another 8-10 minutes.
- Clean the chanterelles and divide the largest ones. Fry the chanterelles in a dry pan until the liquid has disappeared. Add a dollop of butter to fry. Season with salt and pepper. If you want the salad completely vegetarian and vegan, fry the mushrooms with vegetable butter.
- Cut the black cabbage into pieces and fry it for a few minutes in butter with salt. Shred sun-dried tomatoes and coarsely chop parsley leaves. Mix everything in a bowl.
- Mix Dijon mustard and honey with oil. Dilute with water so the dressing has a runny consistency.