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A light and healthy salad, perfect for detoxing after those holiday excesses, from the James Beard award-winning chef Holly Smith, owner of Café Juanita in Kirkland, Washington.
Awarded "Best Food in Seattle" for 2011 by Zagat, Café Juanita serves delicious and authentic Northern Italian cuisine made with the finest organic and local products, when possible, from the Pacific Northwest. In an effort to cook seasonally and support local producers, Chef Smith often changes the menu to reflect what is available and most fresh.
- 2 Belgian endive
- 1 bulb fennel (2 if small)
- ½ cup Sicilian pistachios, lightly roasted
- Ligurian olive oil or other lighter, fruity extra virgin olive oil
- Zest of 1 lemon
- Pistachio oil, for garnish
- ½ cup pomegranate seeds
- Maldon salt
- Kosher salt
- 2 teaspoon soy lecithin granules
- 1 cup pomegranate juice, preferably POM
- Microgreens for garnish, optional
Trim the root end from the endive and cut the leaves into 2-inch segments (roughly in half).
Trim the fennel top and shave thin slices, but not so thin that they are overly wilted once dressed, of fennel on mandolin. Make sure to rotate the bulb as you slice so as to avoid the base and core.
Roast pistachios in 350 degree oven for 12 minutes, or until aromatic. Cool.
In a salad bowl, toss the endive and fennel to combine and dress lightly with extra virgin olive oil, to taste. Add the pistachios and lemon zest, to taste. Then season with a pinch each of Maldon and kosher salts, and then toss to combine.
To make the foam, combine soy lecithin granules and pomegranate juice in a plastic or Pyrex measuring cup and froth well with a hand/stick blender. You can re-froth the mixture as needed after using foam on top. Be careful not to spoon below foam; it will be liquidy.
To serve, scatter the endive and fennel evenly on the plate and garnish with the pomegranate seeds. Drizzle the salad and the plate with pistachio oil and then spoon foam over salad and onto oil on plate. Garnish with a few grains of Maldon salt and leaves of undressed microgreens, as desired.
19 Best Winter Salad Recipes
Ward off cold weather with these vibrant winter salad recipes! Flavorful and fresh, they use seasonal produce like citrus, root veggies, and hardy greens.
Let’s hear it for winter salad recipes! In a season that’s packed with cozy soups and comfort food, they’re a reminder that fresh, seasonal produce is still out there. Yes, asparagus and sweet corn are still months away, but winter greens, root veggies, squash, and citrus are here in full force. A winter salad is the perfect way to show them off.
Below, you’ll find 19 of my favorite winter salad recipes. They include something to satisfy any and every salad craving – sweet and savory salads studded with citrus and pears, refreshing green salads, quick slaws, grain salads, lentil salads, and more. Whether you’re looking for a light side dish or a hearty lunch, you’re bound to find something you love.
25 Truly Fabulous Fennel Recipes
Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens it is wonderful alongside fish or chicken or tossed with pasta.
In Season: Fennel season lasts from mid-fall to early spring.
What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). Choose firm, greenish-white fennel bulbs with no soft or brown spots. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting.
How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. But, as bulbs tend to dry out over time, it's best to use them as soon as possible.
How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don't have to be thrown away. Sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. The stalks add flavor to stocks or roasted poultry or fish (stuff them into the cavity).
Salad | endive | treviso | date vinaigrette | ricotta salata
Have you ever bought traviso? It looks like radicchio in colour but is shaped like an endive. It is bitter and fabulous when paired with a fruity olive oil, honey and a sharp cheese…which just happen to be all of the ingredients in this salad! You can sliver up your leaves or keep them large - either way, trust me, you will love it. Especially next to a cast iron, seared to perfection, steak. Enjoy!!
¼ cup or less shaved ricotta salata (I do this with a vegetable peeler)
Handful walnuts, roughly chopped
For the Vinaigrette
Boiling water to soak the dates
1-3 tbsp. date soaking water
1-2 anchovies packed in oil in the jar
Handful of micro greens, optional
Place the dates in a small bowl and cover with boiling water, let soak for 15 minutes.
In the meantime, heat a small fry pan over medium heat, add the chopped walnuts and olive oil, toast for 5-8 minutes. Add the honey, toss and cook for another 5 minutes, remove from the heat and set aside.
In the meantime, slice the core end off the treviso and the endive, remove the outer leaves, discard and start peeling off all the remaining inner leaves, cutting away the bottoms of the treviso and endive so that the leaves can fall away easily.
Remove the dates from the water, reserve this water, remove the pits (discard) and place the date flesh in a blender with 1-2 tbsp. date soaking liquid, the anchovies and the zest and juice of ½ a lemon. Make a paste, and remove from the blender.
Add the red wine vinegar and oil to the blender and blend just to “clean out” the blender (it does not really need to blend).
Add the date paste to the bottom of a large mixing bowl, loosen up the paste by adding the liquid part of the dressing from the blender, you may not need all of it.
Add the treviso leaves and endive leaves to the bowl with the dressing, add the walnuts, toss.
Arrange the leaves on 1-4 plates, scattering the shaved ricotta salata throughout and on top.
Lightly spoon any remainder dressing over the treviso and endive and on the plate itself. Sprinkle with a little flaked salt, plenty of freshly ground pepper and micro greens if using.
ENDIVE SALAD WITH SHAVED FENNEL, PERSIMMONS AND DUNGENESS CRAB
2½ tablespoons shallots, chopped
2 tablespoons tarragon, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar or apple cider vinegar
2 tablespoons crème fraîche
½ cup pure olive oil (not extra virgin olive oil)
1 head (about 3 ounces) frisée
1 head (about 3 ounces) radicchio
1 bulb (about 4 ounces) fennel, shaved
½ pound Dungeness crabmeat, picked
2 Fuyu persimmons (about 6 ounces), peeled and cut into wedges
Combine chopped shallots, tarragon, lemon juice, vinegar, crème fraîche and olive oil and whisk lightly. If dressing separates, don’t worry—just mix again right before dressing salad.
Mix fennel, frisée, persimmons and radicchio in a bowl. Lightly dress with ¾ of the dressing. Divide into four plates and mound crab on top of salad. Drizzle remaining dressing over crab.
Garnish with additional tarragon sprigs, thinly sliced scallions or pomegranate seeds. Serves 4.
- 4 large, moist Medjool dates (3 ounces), pitted and chopped
- 6 oil-packed anchovy fillets, drained and chopped
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 1 teaspoon grated garlic
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 medium fennel bulbs (2 pounds)&mdashtrimmed, cored and very thinly sliced
- 8 red endives (1 1/2 pounds), leaves separated
- 2 tablespoons fresh lemon juice
- Kosher salt
- Coarsely ground black pepper
- 1 1/2 ounces Parmigiano-Reggiano cheese, shaved (about 1/3 cup)
In a medium bowl, using a wooden spoon, mash the dates with the anchovies, lemon zest, orange zest and garlic to form a coarse paste. Stir in the vinegar, then whisk in the olive oil.
In a very large bowl, toss the fennel and endives. Add 1 tablespoon of the lemon juice and half of the dressing with your hands, gently massage the dressing into the endive leaves. Season the salad with salt, pepper and more lemon juice to taste.
Line a platter with half of the endives and fennel and scatter with half of the cheese. Repeat with the remaining endives, fennel and cheese. Drizzle some of the remaining dressing over the salad, season with pepper and pass the rest of the dressing at the table.
Preheat oven to 350°. Whisk egg white in a small bowl until slightly foamy whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
Dressing and Salad
Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool season with salt and pepper.
Finely grate 1 tsp. zest from 1 orange set aside. Using a sharp knife, cut all peel and white pith from all oranges discard. Cut between membranes to release segments into a medium bowl discard membranes.
Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
How would you rate Citrus Salad with Fennel Vinaigrette?
This recipe is a lot of work, but the flavor payoff is worth it. The clusters and dressing can be made in advance to take the overall work load off. It's truly delicious. Great and hearty winter salad.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
An orange vinaigrette to knock your socks off.
Lemon vinaigrette is a classic. But this orange vinaigrette is rather revolutionary. It contains just five ingredients. Olive oil, fresh orange juice, orange zest, salt and pepper. I have been keeping a jar of it in my refrigerator this winter and pouring it on everything from this fennel citrus salad to roasted vegetables. It is tangy, sweet, bright and everything you need to lift your spirits until spring.
Sher wearing Universal Standard’s Seft Cardi in Hunter Green and the Meko Nightie in Dark Sapphire.
I was disappointed with the flavor and texture of this salad, considering how much time it took to prepare. I served half one night, and reserved the second half for a day later to see if the flavor improved as other readers have suggested. Unfortunately, other than a softer texture, I still wasn't impressed with the medley.
Rating is for the dressing only. To make the salad work (for me) required a serious reconfiguration of the ingredient amounts. Add many more apples, both red and green, less endive. I didn't try the truffle oil and cheese. Make it to your own taste and it is very refreshing and different. I am making it again for my Christmas buffet.
Good the first night the way written, but this got better the next day--dress all the root veggies, save the extra and let them sit overnight in the fridge and then add the greens/cheese/truffle oil before the final serving. I like my dresing less oily as well, so did 1/2 c. oil to recommended vinegar, could use a tad more tang, so maybe add a bit of lemon juice or maybe use blood orange instead.
Excellent salad. Enjoyed by both carnivores and vegans when I served it for Christmas dinner. Double the apple to increase tanginess. Replace honey with agave syrup and leave out cheese for a vegan salad.
I made this salad for a autumn dinner party and it was a hit! The salad dressing was excellent (I only used 1/2 cup olive oil) and added pomegranate seeds as garnish for color and it was really delicious. The thin stips of celeriac/apple /fennel make this so distinctive and memorable!
Not great for all the work involved. The goat cheese and onions dominated the dish. If you want to make this I would only use a quarter of an onion.
Weeknight Winter Salad
- Calories 296
- Fat 21.9 g (33.7%)
- Saturated 3.1 g (15.5%)
- Carbs 24.2 g (8.1%)
- Fiber 5.8 g (23.3%)
- Sugars 7.8 g
- Protein 3.5 g (7.0%)
- Sodium 440.4 mg (18.4%)
For the dressing:
finely grated orange zest
freshly squeezed orange juice
Freshly ground black pepper
For the salad:
large sweet potato (about 12 ounces)
Freshly ground black pepper
Swiss chard (about 6 ounces)
medium fennel bulb (about 10 ounces)
medium English cucumber (about 8 ounces)
Make the dressing: Whisk all the dressing ingredients together in a small bowl until combined set aside for the flavors to meld.
Make the salad: Peel and cut the sweet potato into large dice (about 3/4-inch). Heat the oil in a large frying pan over medium heat until shimmering. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender and browned around the edges, about 10 minutes. (Alternatively, roast the sweet potato instead. See Recipe Notes below.) Meanwhile, prep the remaining vegetables.
Cut the Swiss chard crosswise into 1/2-inch-wide ribbons and place in a large bowl. Halve the fennel bulb through the core, very thinly slice crosswise, and add to the bowl. Halve the cucumber lengthwise, cut crosswise into thin slices, and add to the bowl set aside.
When the sweet potato is ready, immediately add to the bowl of vegetables, drizzle with about 1/3 of the dressing, and toss to combine. Taste and toss with more dressing as needed (you might not use all the dressing).
Roast the sweet potato instead: Arrange a rack in the middle of the oven and heat to 400°F. Toss the diced sweet potato with the oil on a baking sheet and season with salt and pepper. Spread into an even layer. Roast until golden-brown, stirring halfway through, about 30 minutes total. Prep the vegetables and make the dressing while the sweet potato is roasting.
Make ahead: The sweet potato can be cooked, the dressing made, and the vegetables cut up to 2 days ahead. Store in separate airtight containers in the refrigerator. The tossed salad can also be stored in the refrigerator for up to 3 hours.