Beet and Parsley Salad with Welsh Rarebit Croutons

December  1, 2013
  • Serves 4
  • 16 baguette slices (from about half of a medium baguette)
  • 1/2 cup sour cream
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon Worcestershire
  • 1/2 cup coarsely grated sharp cheddar
  • 1 cup parsley leaves
  • 2 cups beet greens
  • 4 cups sliced radicchio (from 1 medium head)
  • 3 small red beets, peeled, and very thinly sliced (about 1 cup)
  • 2 tablespoons olive oil
  • 2 teaspoons white-wine vinegar
In This Recipe
  1. Preheat broiler with a rack set in highest position. Line a large rimmed baking sheet with foil. Stir together sour cream, egg yolks, 1 tablespoon mustard, cayenne, Worcestershire and cheese.
  2. Spoon cheese mixture onto baguette slices. Arrange bread slices on prepared baking sheet. Toss together parsley, salad leaves and beets in a large bowl.
  3. Broil toasts 2 to 3 minutes or until charred in spots. Whisk together oil and vinegar with remaining mustard. Divide salad among plates; serve warm toasts on salad and drizzle with dressing.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.