I always find a brightly-colored salad to be uplifting in wintertime. Lettuce may not be not a winter crop, but I like to overlook that fact and focus instead on salad as an opportunity to let winter citrus shine. And at this time of year fresh herbs are starting to peek up in the garden, which is a perfect excuse to supplement your salad greens with generous handfuls of parsley. The play of flavors and textures here—sweet, salty, bitter, crisp—will brighten any winter day. Continue reading
It’s high time for a salad around here.
I came home from our trip to a fridge full of winter squash, and I’ve been roasting my way through it ever since. One batch I quite liked was a sugar pie pumpkin drizzled with olive oil, maple syrup, and ancho chile powder, roasted in wedges until caramelized and sticky.The leftovers went into a green salad the next day–really, any roasted winter squash chunks would have been good–with thin slices of sweet, crisp apple and red onion. A grainy mustard vinaigrette with honey fit the sweet-savory-sweet-savory pattern nicely. Hello, lunch for a sunny autumn day.
Green Salad with Roasted Winter Squash and Apple: Nestle a pile of roasted squash chunks into a bed greens. Scatter thin slices of apple and red onion around the squash. (A little sharp cheddar cheese wouldn’t be bad, either.) Dress with a honey-mustard vinaigrette (I like equal parts olive oil, white vinegar, grainy mustard, and honey).
There are a lot of things I like about seasonal produce. A summer peach, a fall persimmon, a winter tangerine, the first stalk of rhubarb: each is most perfect in its own moment.
But then there are times when I stick my fingers in my ears: “la la la la la, I’m not listening!” Like when it becomes painfully apparent that lettuce is no longer in season. Some things I just can’t survive the winter without.This is a green salad to brighten your winter, full of lemony zing, celery crunch, and the wide-awake flavor of flat-leaf parsley. Continue reading