Food Friday: Winter Salads

Share

It might be a new year, but that doesn’t mean that I am any less inclined to take the easiest way out in preparing dinner. There is nothing like enjoying a lighter-than-air salad for a summer dinner, though in the winter it needs to be much heartier than our summertime frolics with cool cucumbers, airy vinaigrettes, and artful splashes of lemon juice. We need calories and heft now, so we can go outside and do battle with snowy sidewalks, and scrape the windshield while the wind blows and the snow is still falling.

I also like to use up leftovers when I make salad, no matter what time of year it is. This is our new budget in action – less waste! In the summer I will shred leftover chicken and fling it across a bed of crisp iceberg lettuce, with a handful of sunflower seeds and some chunky homegrown tomatoes. This week I warmed up a leftover chicken breast, and sliced it, and nestled it on a bed of spinach leaves. I cooked the last three slices of bacon, and then used the resulting bacon fat for frying the best, and crunchiest, croutons (made from day-old-ish French bread from the weekend). I nestled a couple of still-warm soft-boiled eggs within some of the spinach curls and scattered the bacon over everything. A heavy, homemade vinaigrette, redolent with garlic, was drizzled over the plates. Add candles. Yumsters. A warm, nutritious salad, and an efficient use of leftovers. You could even add a side dish of (canned) soup, if the shoveling has gone into overtime, and you are feeling generous.

Ingredients to keep on hand, in no particular order:
Apples
Avocados
Arugula
Brussel sprouts
Tomatoes
Cabbage
Carrots
Collards
Garlic (always!)
Onions
Cranberries
Grapefruit
Pears
Spinach
Olives
Squash
Roasted potatoes, sweet potatoes
Zucchini
Cucumbers
Oranges, tangerines, nectarines
Broccoli
Endive
Romaine lettuce (wash it first!)
Raddichio
Pomegranates
Cheeses: Goat cheese, mozzarella, Parmesan, bleu cheese, Cheddar
Bacon
Walnuts
Leftovers: rice, couscous, quinoa, French bread, chicken, roast beef, steak, shrimp, lobster

Homemade Vinaigrette
6 tablespoons vinegar (use your fancy stuff – the ones you got for Christmas)
2 tablespoons Dijon mustard
1/2 cup olive oil
1 crushed garlic clove
Pinch of ground black pepper
Pinch of nice sea salt

Bacon-fried Croutons
Bacon makes everything better – and you know it!
Cook 3 or 4 bacon slices in a frying pan. Save the grease. (Sometimes I add a little olive oil to make a deeper puddle of cooking grease – use your judgment.) Add a handful of cubed French bread to the frying pan, cooking for 2 to 3 minutes, until golden brown on all sides. Drain on paper towels. Lightly sprinkle garlic powder, onion powder and Lawry’s Seasoning Salt over the crotons. (This is going to be my million dollar retirement invention: the tastiest croutons in the whole wide world.) Using Lawry’s is crucial – make no substitute – not even for “Slap Ya Mama”.

More ideas
https://www.thekitchn.com/15-winter-salads-to-make-for-dinner-238132

https://stylecaster.com/winter-salad-ideas/slide1#autoplay

“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream… I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain

About Jean Sanders

Write a Letter to the Editor on this Article

We encourage readers to offer their point of view on this article by submitting the following form. Editing is sometimes necessary and is done at the discretion of the editorial staff.
×
We're glad you're enjoying The Talbot Spy.

Sign up for the the free email blast to see what's new in the Spy. It's delivered right to your inbox at 3PM sharp.

Sign up here.
×