SEASONAL SALAD
Salads have the reputation of being a summer or warm weather
plate of nutritious greens, fresh fruits and sometimes vegetables. As a northeasterner
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
(fresh figs in late Fall), 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.
As a main dish, I would serve a comforting
braised veal or lamb shanks or a rosemary/garlic seasoned roasted
chicken. Add a few (per serving) small roasted Yukon Gold potatoes
along side the chicken as it is roasting. The seasonal salad may
be served as a first course, or served after the main course.
Seasonal Salad - serves 4
| 1 medium head |
radicchio |
| 4 handfuls |
baby arugula |
| 1 large head |
endive |
| 1 small head |
fresh fennel bulb |
| 4 fresh or dried |
figs |
| 1 cup |
pecans, toasted |
| |
|
SALAD DRESSING
| 6 tablespoons |
extra virgin olive oil |
| 2 tablespoons |
white balsamic vinegar |
| 2 teaspoons |
Dijon mustard |
| |
sea salt (or kosher) & ground black pepper to taste |
In a large bowl, tear or cut
radicchio into shreds or bite-size pieces; add baby arugula left whole,
endive cut into julienne strips; fresh fennel bulb (white part), cut
into julienne strips; fresh or dried figs, cut into pieces; lightly
toast the pecans in a non-stick skillet . Toss ingredients to
combine.
In a small mixing bowl
(or use an empty
small jar with a lid) add the ingredients for the salad dressing; whisk
ingredients together in the bowl or if using a jar with a lid shake it until
ingredients are mixed.
Taste the dressing and adjust by
adding more of any ingredient as your taste buds dictate.
When adding dressing to this or any salad, add in small amounts, toss
and taste before adding more dressing. To me, there is nothing
worse than an over-dressed salad (or person)!
