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Peasant Salad
In 1998, we did our first story about pairing craft beer and food. We visited Dock Street Brasserie in Philadelphia, where executive chef Olivier De Saint Martin served up food, like this salad, that had more in common with Parisian bistros than brew pubs. This was one of the favorites chosen from more than 1,000 salad recipes for our 30th anniversary issue. Try it with an American pale ale.
Ingredients
Directions
Tips
Tip: To make your own croutons: Cut day-old bread into 1/2-inch cubes. Coat a baking sheet with olive-oil spray; spread bread cubes in a single layer and coat them lightly with the spray. Season with salt and pepper. Bake at 350°F, stirring once or twice, until golden, 15 to 20 minutes. Cool; store in a plastic bag for up to 4 days.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
111 calories; protein 3g 6% DV; carbohydrates 16g 5% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 2g; fat 5g 8% DV; saturated fat 1g 5% DV; cholesterol 3mg 1% DV; vitamin a iu 703.6IU 14% DV; vitamin c 23.5mg 39% DV; folate 24.5mcg 6% DV; calcium 37.7mg 4% DV; iron 0.9mg 5% DV; magnesium 10.4mg 4% DV; potassium 191mg 5% DV; sodium 313mg 13% DV; thiaminmg 4% DV.
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