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winter salad #1

By on Nov 13, 2010 in for one, salad | 0 comments

November winds howl against the shuttered windows, raking the last of the fall leaves from the trees. The sky remains stalwart, flat, and grey. Inside, the radiators begin their subtle winter hiss. Staring out the window, a willow is espied, resolutely refuses to shed its brilliant yellow foliage. This last burst of color deserves to be honored with a salad that chases away the grey feeling of the day. Crisp green leafy lettuce, tender pads of watercress, a the earthy sweetness of a shredded, roasted beet, the mellow bite of a daikon radish, the low sweetness of a brilliant orange carrot, all dressed with bright fresh lemon, the salty tang of capers, and the silky fruitiness of extra virgin olive oil. A few dry sharp crumbles of parmesan, a few twists of black pepper, a giant pretty bright bowl, and it’s time to settle in next to the grey window, gaze out at the brilliant sunshine of those last remaining willow leaves, and dig deeply into the bright cacophony of color and flavor that is this giant winter salad. Winter Salad #1 3-4 largish leaves of leafy green lettuce 1/2 bunch of watercress 1/3 c. shredded roasted beet 1/3 c. shredded daikon radish 1/3 c. shredded carrot Wash lettuce and watercress, toss together and place in a large pretty bowl. Arrange shredded veggies on top. The above proportions are really loose guidelines. Dress with: zest of 1/2 a small lemon juice of 1/2 of small lemon 1 tsp. capers, rinsed 2 Tbsp. extra virgin olive oil (whisked all together) Then top it off with: 2 Tbsp. crumbled or shredded Parmesan (NOT that stuff in the green can, this requires the real deal) a few grinds of fresh black...