A shabbat salad with all the elements of a shabbat dinner in a healthy summer meal!
Author: Amy Kritzer
Recipe type: Salad
2 cups red potatoes, washed, dried and quartered
1 bunch asparagus (about 16 pieces), washed, dried and with the tough ends trimmed
Olive oil for drizzling
Salt and pepper
2 cups stale challah bread, cut into 1 inch cubes
2 garlic cloves, minced
4 cups baby arugula
1 cup chicken, shredded
½ cup julienne carrots
¼ cup dried cranberries
2 Tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Juice from ½ lemon
⅓ cup extra virgin olive oil
Salt and pepper to taste
First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.
While those are roasting, make your croutons! Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.
Then make the dressing! Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in ¾ of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/shabbat-salad/