This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.
When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.
You can accomplish this in several ways.
Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.
Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.
Warm Spinach Salad with Cannellini Beans and Shrimp
Serves 4
Ingredients
- 1/2 pound baby spinach (7 cups)
- 3 slices of bacon, cut crosswise into 1/2-inch strips
- 1 pound shelled and deveined large shrimp
- Kosher salt and freshly ground pepper
- One 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
Directions
Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.
Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.
In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.
Warm Winter-Vegetable Salad
Serves 4
Ingredients
- 1 small red onion, cut into 1/2-inch wedges
- 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
- 1 carrot, peeled and cut into 3/4-inch pieces
- 1 parsnip, peeled and cut into 3/4-inch pieces
- 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
- 1 small beet, peeled and cut into 3/4-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup walnuts
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons chopped flat-leaf parsley
- 1 ounce feta, crumbled (1/4 cup)
Directions
Preheat the oven to 425°F.
In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.
Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.
Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
Warm Chicken Salad with Green Beans, Almonds and Dried Cherries
Serves 4
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast cutlets (about 6)
- Coarse salt and ground pepper
- 1/2 pound green beans, trimmed
- 3 tablespoons red-wine vinegar
- 1 tablespoon apricot jam
- 1 tablespoon Dijon mustard
- 5 ounces baby arugula
- 1 head radicchio, cored and shredded
- 1/3 cup dried cherries
- 1/4 cup sliced almonds
Directions
In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.
Spinach Salad with Salmon
4 Servings
Ingredients
- 4 skinless salmon fillets, (6 ounces each)
- Coarse salt and ground pepper
- 10 ounces baby spinach
- 1 pint grape tomatoes, halved
- 3/4 cup crumbled blue cheese (3 ounces)
- 1/4 cup pecans
- 1/4 cup Balsamic-Rosemary Vinaigrette
Balsamic-Rosemary Vinaigrette
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove
- 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
- 2 tablespoons water
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
Directions
For the Vinaigrette
In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
For the Salmon
Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.
Steak and Potato Salad
Serves 4
Ingredients
- 1 1/2 pounds small potatoes, halved
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 pound sirloin steak (about 1 inch thick)
- 1 heart romaine lettuce, chopped (about 3 cups)
- 5 ounces baby arugula
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1/3 cup shaved Parmesan (1 ounce)
Directions
Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.
Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.
Top salad with steak and Parmesan and serve with lemon wedges.
Related articles
- Sprouts Salad (recipegluadys.wordpress.com)
- Spinach, Tomato & Avocado Salad with Lemon Balsamic-Vinaigrette (fumblingtowardsevolution.com)
Surprisingly, there are a number of foods that make winter their season and, if you stock up on these basics, cooking satisfying and wholesome meals in the dead of winter will be doable. Availability will vary from region to region, but here’s a general list of foods that make winter their season, along with tips on how to incorporate these ingredients into your meals.
Winter Vegetables
Kale. This hearty green is a rich source of minerals (including calcium), and although it is available year-round, it actually tastes the sweetest in the winter. To eat, wash leaves thoroughly and tear them into small pieces—discarding the tough stem. Place in a steamer and steam until tender (five minutes). Sauté in garlic olive oil with a sprinkling of salt as a side dish or toss right into a hot bowl of soup to boost its nutritional content.
Leeks. A mild-flavored member of the onion family and an essential ingredient in potato-leek soup, this winter vegetable adds delicious flavor to many recipes. Try them in your favorite winter stew.
Radicchio. A type of bitter lettuce, radicchio can be grilled or used in salads.
Radishes. Most commonly used in green salads and vegetable trays, this spicy root vegetable can also be cooked as a side dish. Thinly slice radishes and steam them until tender. Then sauté steamed radishes in butter with a few cloves of garlic, a squeeze of fresh lemon juice and a sprinkle of dried dill weed.
Rutabaga. Another root vegetable, try mashed rutabagas instead of mashed potatoes.
Turnips. These spicy root vegetables can be braised, sautéed, pickled or roasted. As a rule, smaller turnips are usually tastier than large ones.
Winter Fruits
Depending on your region, these citrus fruits may be abundant at this time of the year. While they’re fabulous straight out of the peel, there are some creative alternatives for enjoying these vitamin-rich fruits.
Grapefruit. Try an orange-grapefruit-pomegranate compote for a healthy dessert.
Lemons. Whip up a batch of lemon bars.
Oranges. How about some freshly-squeezed orange juice to start your day? Also try adding orange zest to some of your favorite baked goods, like muffins and sweet breads.
Tangerines. Toss a peeled tangerine into a blender along with frozen banana chunks and some orange juice for a smoothie.
Salads are a tasty, easy meal solution no matter what the time of year. Preparing delicious salads, even warm salads, in winter are as simple as knowing what’s in season.
This time of year switch to cold-weather vegetables like broccoli, beets and squash and seasonal fruits like pears and citrus. Add roasted root vegetables and more flavorful dressings to balance the heartier tastes and textures of winter produce.
For a full-meal salad, finish with cooked beans, meat, poultry or seafood and a bit of cheese and toasted nuts.
Ready to put it all together? Start with a mix of greens such as baby kale, spinach, arugula, Napa cabbage or your favorite salad greens.
Add one of these combinations and toss with your favorite dressing. See how to make an easy dressing at home below.
• Radishes, chives, citrus segments
• Bean sprouts, ginger, green onions, almonds
• Red peppers, corn, chiles, lime
• Radicchio, garlic, lemon, watercress
• Roasted turnips, sliced apples, tarragon
• Carrots, fennel, walnuts, citrus segments
• Roasted cauliflower, mushrooms, chives
• Roasted Brussels sprouts, sliced apples, pine nuts
• Roasted butternut squash, pears, pecans
• Watercress, beets (roasted or grated raw), citrus segments
Enjoying a salad bowl filled with winter lettuce, red onions, fresh herbs, cucumbers, radishes, carrots, peppers and more is a great way to kick off the New Year. But the veggies are only half the picture. The salad dressing on top can turn that healthy choice into an unhealthy one. A quick trip down the salad dressing aisle at any conventional grocery store features an astounding array of bottled chemicals, sugars and high fructose corn syrup, overly processed oils and preservatives.
On the other hand, a good salad dressing not only adds great flavor but nutritional value as well. It’s actually quite simple to make your own dressing. Nuts and fruits can make for a creamy and flavorful salad dressing. Save money by using your imagination and what’s in your pantry to come up with new flavor combinations.
Here’s a starter recipe for a healthy salad dressing:
1/3 cup chopped nuts, such as walnuts, cashews, almonds or pecans
1/2 cup chopped fresh fruit, such as apples, plums, peaches, blueberries or strawberries
1/4 cup unsweetened soy or almond milk or fruit juice, such as pomegranate or orange
1 tablespoon lemon or lime juice (or vinegar)
Purée all ingredients in a food processor or high-powered blender until smooth. For thinner dressings, add a little more soy milk or fruit juice. Taste and adjust seasoning with salt, pepper and lemon or lime juice as needed.
Making your own dressing really doesn’t take much time. Try it and see for yourself!
If you do buy bottled dressings, be sure to look for preservative and additive-free dressings based on ingredients such as vinegar, mustard and expeller-pressed oils. Shy away from buying dressing made with added sugar, fructose or high fructose corn syrup.
Red Apple Salad with Oranges and Feta
Ingredients
- 3 seedless oranges
- 6 cups baby arugula
- 1 red apple, cored and thinly sliced
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper, divided
- 1/2 cup crumbled feta or blue cheese
Directions
Grate rind from 1 orange into a small bowl and set aside.
Peel all the oranges and section. Reserve juice, squeezing more for the dressing if needed. Combine arugula, orange sections and apple in a large bowl.
Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind in a small bowl. Pour over salad and toss gently. Spoon onto individual serving plates and sprinkle with feta.
Kale Salad
4 to 6 servings
Ingredients
- 1 head Tuscan, black, or Dino kale
- 1/2 cup sliced, toasted almonds
- 1 small shallot or garlic clove
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
Directions
Rinse kale leaves and pat them dry. Trim off stem ends and slice the leaves, crosswise, into ribbon-like pieces. Set aside.
Finely mince the shallot or garlic clove and put it in a large salad bowl. Add vinegar and sugar and let sit 10 minutes. Whisk in oil and add salt and pepper to taste.
Add kale and almonds. Toss gently until the leaves are evenly coated.
Spinach Salad with Figs
Ingredients
- 6 slices bacon
- 1 15-oz. can chickpeas, rinsed, drained and patted dry
- 8 ounces spinach, stems removed
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 8 dried figs, stemmed and sliced
- 1/4 cup crumbled blue cheese or cheese of choice
Directions
Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate; pour off 1 tablespoon of the fat and set aside. Leave 1 tablespoon of bacon fat in the skillet and discard any additional fat. Crumble the bacon, when it has cooled and set aside.
Add chickpeas to the skillet with the bacon fat and cook, stirring, until lightly browned and slightly crisped, 7 to 10 minutes. Place spinach in a large bowl; scatter chickpeas over spinach.
Remove skillet from heat and whisk in vinegar (watch out, as mixture may spatter). Add mustard and, while skillet is still warm, whisk in reserved bacon fat and olive oil. Quickly scrape dressing into bowl with spinach and chickpeas. Add figs and crumbled bacon. Toss together and sprinkle with blue cheese. Serve immediately.
Radicchio Salad With Green Olive Dressing
4 to 6 servings
Ingredients
- 1 head radicchio
- 18 green olives
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Freshly shredded Parmesan cheese for garnish
Directions
Trim the radicchio and cut or tear it into shreds or bite-size pieces. Put the radicchio in a large salad bowl.
Mince the olives and garlic into a paste. Then mix with oil, vinegar or lemon juice and add salt and pepper to taste. (You can also do this in a blender, if you like.)
Toss the radicchio with the dressing. Serve topped with plenty of shredded Parmesan cheese.
Pear Fennel Walnut Salad
Ingredients
- 1 bulb of fennel
- 2 pears
- 3 tablespoons fresh lemon juice, divided
- 3 tablespoons walnut oil
- 1/2 teaspoon fine sea salt
- 1/3 cup walnuts, toasted and chopped
Directions
Trim the fennel, cut the bulb in half lengthwise and slice the fennel very thinly. Core the pears and slice them very thinly. You can peel the pears, if you prefer. I like to leave it on.
In a large bowl, toss the fennel and pear slices with 1 tablespoon of the lemon juice (this will help keep the fennel and pear slices from browning).
Whisk the walnut oil, remaining 2 tablespoons lemon juic, and salt to combine.
Arrange the fennel and pears on 4 plates and drizzle each plate with dressing. Sprinkle walnuts on top. Serve immediately.
Related articles
- New Food Friday – Chicory and Pomegranate (marcellarousseau.wordpress.com)
- Radish and Arugula Salad with Walnuts and Goat Cheese (cookingoutsidethebarnyard.wordpress.com)
- Quinoa Fruit Salad (angiesgrapevine.wordpress.com)
- http://jovinacooksitalian.com/2012/11/13/cold-weather-salads/
