Winter Salads 2013
I think I started a thread a few years ago on winter salads and would like to start a new and improved thread for newcomers and those trying new salads since then. I have been hearing about some lovely winter salads on podcasts such as Good Food from KCRW and restaurants featured on Check Please from KQED. I am looking to step away from the citrus and fennel based salads and am interested in salads that use alternative greens that are available this time of year. I use kale often and am inspired by other greens. Please share if you do have citrus/fennel so others can enjoy.
Ahhh, winter salads.... a girl after my own heart! This is my newest obsession, here are a couple of my recent go to salads:
Radicchio Salad with Gorgonzola, Dates and Hazelnuts http://www.joanneweir.com/recipes/salads/raddichio-gorgonzola-dates-hazelnuts.html
Green Lentils With Roasted Beets and Preserved Lemon (I serve this with kale, swiss chard would be good too) http://www.nytimes.com/recipes/7701/Green-Lentils-With-Roasted-Beets-and-Preserved-Lemon.html
Lacinato Kale Salad with Roasted Squash http://www.marthastewart.com/870064/lacinato-kale-salad-roasted-squash
Massaged kale with mango http://www.foodnetwork.com/recipes/aa...
Kale Caesar salad: when I'm feeling particularly lazy I use up my kale with Caesar dressing, croutons, cracked pepper and shaved Parmesan
Pretty much everything in this slide show sounds ridiculously good to me:
The kale, chickpea, and sumac onion salad is on my list to make this weekend - since it's a salad that keeps for a while, I can take it to work for lunches during the week, which I always find exciting.
Awesome idea for a thread! I love salads, but end up making the same things over and over.
One of my favorite salads is Belgian endive cut in half lengthwise, then sliced thinly. I put it in water pretty much right away b/c it discolors easily. I drain a can of mandarin oranges and roughly chop up the sections (oh, sorry.... citrus. gah!). The dressing consists of walnut oil, a good squirt of fresh lemon juice, salt & LOTS of fresh ground black pepper, and lots of dill (dried dill works just fine if you add it to the oil early on). You can add sour cream or not.
Another salad I like to make in the winter b/c it's fairly substantial is mâche with chopped up hard-boiled egg, toasted walnuts, diced avocado, and crispy bacon, and sometimes cherry tomatoes. This also works well with a cream-based dressing. It's pretty filling.
And I just saw this one today that I totally want to make:
Swiss chard is a wonderful alternative to kale - either raw or wilted. If you like fruit in your salad, it pairs beautifully with apples, pears, figs, dates or pomegranate seeds as alternatives to citrus.Toasted walnuts are always a nice addition, and I love it with creamy cheeses like chevre and gorgonzola. Balsamic, sherry, champagne or cider vinegar (with an optional dash of Dijon) as the acid component of the vinaigrette.
Some other ideas: