Winter Salad

By Lori Powell
For One or Two Bites, a blog for singles and couples

Yes, salad can be a year-long feature! It’s not just relegated to summer anymore.

I think most people think of salad as being a cold dish. But the best pasta salads are actually served warm – you combine the hot drained pasta with the rest of the ingredients so that the pasta absorbs all of the other flavors more easily.

Winter salads can be served on the slightly cooked and warm side. The greens and vegetables that are available at this time of year are hardier and can stand up to heat and a stronger and sweeter vinaigrette to balance out their earthy flavors.

Winter salads have great texture. While you have crisp lettuce in the summer, winter salads feature pan-sautéed or roasted vegetables and hardy leaves.

Today’s salad features Brussels sprouts, which has had a bad rap over the years but is somewhat coming in vogue these days. Not unlike other vegetables that have been bullied into being thought of as not delicious, such as broccoli, kale and turnips, people are starting to realize that it’s how you treat them that makes them flourish.

The recipe below pan-fries the sliced sprouts to caramelize the sugars in the veggie as well as give it a crispy texture. You could also roast them. Pair the sprouty green jewels with bacon, baby kale, roasted and peeled chestnuts, dates and a sherry wine vinaigrette with a touch of honey to balance out the stronger somewhat bitter flavor (I like to think of it as earthiness) of the vegetables.

Also the onions are tempered by letting them pickle in the dressing while you cook the rest of the salad. A touch of creamy goat cheese makes this a multidimensional winter salad that you just can’t stop eating till the last leaf is gone.

Winter Salad
Serves 1

1 tablespoon sherry or red wine vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon honey
2 tablespoons olive oil, divided
1/8 cup sliced red onion
Pinch each salt and black pepper, with more to taste
1 slice bacon, coarsely chopped
1-1/2 cups sliced, trimmed and cored Brussels sprouts (about 6 ounces)
1/3 cup sliced whole roasted peeled chestnuts (optional)
1-1/2 cups baby kale leaves
2 tablespoons chopped pitted dates
2 tablespoons crumbled fresh goat cheese

1. In a serving bowl, whisk together vinegar, mustard and honey. Slowly add 1 tablespoon of the oil until combined well. Add onion with salt and pepper to taste, tossing to combine.
2. Meanwhile cook bacon in a large skillet over moderate heat until crisp, about 4 minutes. Transfer with a slotted spoon and drain bacon on paper towels. Add the remaining 1 tablespoon oil, the sprouts and chestnuts, if using, to skillet and cook over moderately high heat until golden brown, about 4 minutes. Add kale and cook until slightly wilted, about 30 seconds.
3. Transfer cooked ingredients to the serving bowl with the dressing; add dates and goat cheese and toss. Season with salt and pepper.

Optional Add-ins:

• Pomegranate seeds for a sweet crunch
• Spiced or roasted nuts
• Shaved Parmesan or Manchego cheese, instead of goat cheese

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Related posts:

1. Winter Greens
2. Pan-Roasted Winter Fruits
3. Chill Out with Mache and Cherry Salad
4. The First Salad of the Season
5. In Love with Cheese