This article explores creative and delicious salad recipes that go beyond the typical summer fare, showcasing hearty winter vegetables, fruits, and grains to create satisfying meals.
Rabi Abonour is a planner specializing in transportation, but has also been a photojournalist, writer, and editor for several online and print publications.At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.
In spring and summer, salads are an obvious meal—farmers markets overflow with fresh produce, and salads are a seasonally appropriate way to showcase the lettuces, tomatoes, and other vegetables that are in abundance. When the seasons change, the offerings at the local market change, too, but that doesn't mean you have to forget about salads for the year. Hearty cool-weather vegetables like kale and cabbage, fruits like pears and citrus, and grains like wild rice all let you make satisfying salads all through the fall and winter. We've rounded up 14 of our favorites, from a cabbage salad with roasted onions to a Caesar that trades romaine lettuce out for kale. Kale is significantly tougher than your average salad green, so if you're going to serve it raw you will need to put in a little work. Massaging the leaves with olive oil is a great way to soften them to a more pleasant texture. From there you can use the kale in whatever salad you like—I love it with a classic Caesar dressing. Forget about a steaming bowl of soup—I want a warm salad on a cool day. Brussels sprouts are a natural choice because they take on such a satisfyingly sweet, nutty flavor when cooked. For the ultimate in comfort, try cooking the leaves in bacon fat and serving with crumbled bacon and a hazelnut vinaigrette made with more bacon fat. This salad is made with baby kale, goat cheese, and sherry vinegar dressing, but it's really all about the mushrooms. The key is to cook them until they have a golden crust, just as if you were cooking a stea
SALADS RECIPES WINTERFOOD VEGETABLES COOKING
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