SEASONAL SALAD
Salads have the reputation of being a summer or warm weather
plate of nutritious greens, fresh fruits and sometimes vegetables. As a northeastern dweller
for most of my life (with the exception of eight glorious years living
in Honolulu), I've stayed in love with the more sturdy and flavorful greens available
this time of year. Some of these
greens are actually available year-round (such as radicchio) but eating them at this
time of year in a salad when the temperatures are cooler seems more appropriate to
their earthy strong flavors.
Arugula, radicchio, watercress, endive, escarole, dried figs, toasted pine
nuts, toasted or candied pecans, fresh fennel, are just a few "winter-y"
ingredients for salads when the chill in the air doesn't necessarily
make you yearn for a salad. Also, when adding cooked and chilled French
green beans (haricots verts) it turns this salad into a vegetarian
main dish.
I would serve a comforting
braised veal or lamb dish or a rosemary/garlic seasoned and roasted chicken
served with blanched green beans sautéed
with chopped shallots cooked in butter.
