It’s nice to spend the cold, dark months of the year cooking and eating hearty comfort foods like stews, soups and roasted vegetables. But sometimes I am in the mood for something fresh and crunchy to lighten things up: enter the winter salad!
There are number of robust winter vegetables that, when paired with a zesty dressing, make for a delicious salad. Adding something sweet and something salty to the bowl brings the flavors together and balances things out. I’ll list some of my favorite ingredients below, followed by my lemon-dijon dressing recipe and a few suggested salad combinations.
- Apples (Granny Smith or other tart ones best)
- Dried cranberries
- Feta cheese
- Goat cheese
- Lentils (green and brown hold up best in salads)
- White beans
- Walnuts or other nut of choice
Lemon-Dijon Dressing (a classic I learned from my mom)
- Whisk together (I usually do it straight into the bottom of the salad bowl) the following ingredients, to taste: freshly squeezed lemon juice + olive oil + dijon mustard + salt/pepper. You can add some white wine vinegar or apple cider vinegar for extra zing, or if you don’t have enough lemons around.
Salad Variation 1: Fennel, green apple, & kohlrabi with orange
- Thinly slice 1 fennel bulb, 1 green apple, and 1 kohlrabi bulb. Peel and cut an orange into bite-sized chunks. Add some white beans (butter/cannelloni) for protein. Don’t forget the dressing!
Salad Variation 2: Chicory & radicchio with dried cranberries & green lentils
- Cook some green lentils in salted water with 1 bayleaf. Drain and set aside.
- Thinly slice 1 chicory head (bulb?) and 1 radicchio. Add to the salad bowl with dressing, then add in lentils and a handful of dried cranberries.
Salad Variation 3: Grated kohlrabi, carrot, & apple
- Instead of thinly slicing, you can grate kohlrabi, carrots, and apple straight into the salad bowl. Toss with dressing and enjoy!
Or make up your own combination. Happy salad making!
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