White Winter Salad with Aged Parmigiano-Reggianoby Tom Douglas
Seattle’s No. 1 restaurateur will help keep vegetables in your life this season—in the tastiest way possible.
There’s no point in lamenting that greens are no longer in season. We can either buy them from Mexico or get over it and make salads out of the vegetables that are in season. Like this salad, which takes full advantage of what’s available at the farmers’ market right now by using fennel, frisée, and endive. Served with thick slices of aged Parmesan, it’s crisp, light, and refreshing—a perfect foil for heavy holiday season fare.
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Fennel, Watercress, and Orange Salad with Citrus Vinaigretteby Art Smith
Oprah’s former personal chef reveals a great way to beat the winter food blues.
Though we associate citrus with hot climates—Florida, Los Angeles—oranges and lemons actually thrive in winter. And not only are they in season now, but the bright color and sweetness of oranges can mentally transport us to those warmer climes, at least for a moment. If you can’t actually be there, you can at least eat like you are.
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Frisée Salad with Lardons and Poached Eggby Gordon Hamersley
Eggs and bacon aren’t just for breakfast as this recipe from a former Wolfgang Puck understudy proves.
This warm, hearty bistro classic appeals to the bacon-and-egg lover in all of us. ( Lardons, by the way, is French for “pieces of fried bacon.”) Toast a couple of thick slices of good bread, which you can use to break open the poached eggs and otherwise make a joyful mess of it all.
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Crab Salad with Meyer Lemon, Endive, and Watercressby Alice Waters
One of America’s most influential culinary figures dishes up the perfect seasonal seafood salad.
In colder seasons we often turn to meat. Beef and lamb are the obvious choices, with chicken and pork following dutifully behind. But Dungeness crab, the steak of the sea, is in season right now and is a wonderful “meaty” alternative to the heavier options. Paired with peppery watercress and sweet, aromatic Meyer lemons, you’ll almost forget that you were ever cold at all.
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Beet Salad with Ricotta Salata and Olivesby Deborah Madison
The source for all things sustainable shares how to satiate your sweet tooth with vegetables.
In the summer when we want something sweet we eat a piece of fruit. The winter solution, of course, is beets—though not so obvious as they grow underground. Sweet, rich, brightly colored, and almost creamy when roasted, beets are high in fiber, Vitamin C, and potassium, and low in calories to boot. The saltiness of ricotta salata and olives make this simple root vegetable a meal.
Click here for the recipe.
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