Salads are what I subsist in. Most nights, afternoons and even mornings, they’re what feed me. For some reason that feels silly to admit, but most of my meals are assemblages of things (ie. salads) I have on hand. This wintry salad is what I’m feeling these days. It’s cold and definitely full Winter-mode here, but I’m craving lots of greens and vegetables (thanks, holidays). The hearty greens and cabbages make this feel seasonal and not crazy to eat despite 30 degree temps. If you can’t find spigarello, any hearty winter green (kale, mustard or collard greens) will do. Also, this dressing! You have to try. Stay warm ;)
WINTRY RADICCHIO SALAD WITH TOASTED HAZELNUTS, PARSLEY & PARMESAN (Gluten-free, grain-free) Serves 2-4
- 1 large radicchio, thinly sliced
- 3 large handfuls spigarello, roughly chopped
- 1 cup sliced or shredded red cabbage
- 1/2 cup chopped parsley
- 1/2 shallot, minced (reserve other half for dressing)
- 1/2 lemon (reserve other half for dressing)
- Sea salt to taste
- Freshly ground pepper
- 1/2 cup hazelnuts
- 1/2 cup parmigiano reggiano, freshly grated
Golden Raisin, Lemon & Shallot Vinaigrette (Adapted from Purple Kale)
- 1/2 cup golden raisins, finely chopped
- 1/2 shallot, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 tablespoons filtered water
- 1 1/2 tablespoon whole grain mustard
- 1/2 lemon, juiced
- 3 tablespoons extra virgin olive oil
- Sea salt to taste
- Freshly ground pepper
In a large mixing bowl, combine radicchio, spigarello, cabbage, parsley and shallot. Squeeze the juice of a lemon overtop, season with a generous pinch of sea salt and freshly ground pepper. Toss together well.
To toast nuts: Preheat oven to 350 degrees. Add hazelnuts to a sheet pan and roast for 6-10 minutes (watch carefully! they will burn quick). Remove once they are golden brown and smell nutty. Set aside to cool.
For the vinaigrette: In a small bowl, combine raisin, shallots and vinegars. Let steep for 10-15 minutes. Then, mix in water, whole grain mustard, lemon and olive oil. Add a pinch of flaky sea salt & freshly ground pepper. Then, whisk together really well until emulsified.
Once nuts are cooled, roughly chop hazelnuts and add to salad mix. Top with grated cheese, and a few spoonfuls of dressing. Toss together until combined & well coated. Serve immediately!
