Winter Green Salad
This salad is a deliciously assertive blend of peppery, crunchy, and tender, balanced by a handful of tender softly flavored chickpeas. It makes the most of ingredients commonly available in cold weather months, and no one will feel like this is a salad lacking in interest.
Arugula Winter Salad
Arugula is a peppery lettuce, and the larger and more mature the leaves, the stronger the peppery flavor. It can be found at farmers markets in early summer, but all year round in supermarkets. Sometimes it is sold loose by weight, but most often you can find it packaged in a clamshell or plastic bag. Look for smaller leaves with a consistent green color and no fading or browning.
For this recipe if you find baby arugula you can leave the leaves (ha! Oh wow, I didn’t even see that one coming) whole. If you have larger arugula, roughly chop it, and if the arugula is super strong you might want to combine 2 cups of arugula with two cups chopped or baby spinach to balance out the spicy flavor. For all you need to know about cooking with and storing arugula, click here.
Celeriac, or celery root, is a root vegetable, brown and a bit hairy on the outside, creamy white and crunchy on the inside. The flavor is like potato with notes of celery and a hint of parsley.
If you don’t have celeriac lying around (and really, that is very understandable ) then you can skip it, or maybe sub in the same amount of thinly sliced celery. Jicama is another possibility, or daikon radish, which you can also sub in for the red radishes. Or use another kind of radish altogether. The whole idea is to add some crunch and freshness. Sliced apples would also be really nice, and balance out the spiciness of the salad with some sweetness.
Winter Salad: This substantial and beautiful salad makes the most of ingredients commonly available in cold weather months.Tweet This
Making the Dressing in the Bowl
If I am serving a salad for company I might mix it up in a mixing bowl, then transfer it to a serving bowl, where it looks pristine and fresh. But more often than not, if I’m making a salad for the family, I’ll mix up the dressing first right in the bowl I plan to serve the salad in, then add the other ingredients, toss, and save myself washing an extra bowl. You are free to do whatever you wish, whenever you wish.
If you want to make this a vegan salad, skip the. honey or replace it with the same amount of agave.
What to Serve with Winter Salad:
- Polenta with Sauteed Mushrooms
- Pan Fried Pork Chops
- Cacio e Pepe
- Crispy Baked Eggplant Parmesan
- Baked Tortellini
Other Winter Salads:
- Slivered Wedge Salad with Buttermilk Dressing and Bacon
- Endive, Arugula and Orange Salad
- Endive, Radicchio and Citrus Salad with Bacon Vinaigrette
- Romaine and Slivered Kale Salad with Lemon Dressing
- Kale, Cabbage and Mint Salad with Peanut Dressing
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For the Salad Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (use agave for a vegan salad)
- Juice and finely grated zest of one lemon
- Salt and freshly ground black pepper to taste
For the Salad:
- 4 cups baby or roughly chopped arugula
- ½ cup chopped red onion
- 6 red radishes , trimmed and thinly sliced
- 1 cup julienned celeriac (cut into matchsticks) , or thinly sliced celery
- ¼ cup chopped scallions
- 1 cup drained and rinsed canned or cooked chickpeas
- In a large bowl combine the olive oil, vinegar mustard, honey, lemon juice and zest, and salt and pepper. Whisk to combine well.
- Add the arugula, onion, radishes, celeriac or celery, scallions and chickpeas. Toss so that everything is well coated with the dressing and serve.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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