Winter Salad with Mustard Vinaigrette

With the arrival of winter depart the tender, lush green lettuces of spring and summer and the mood changes to crunchy and hearty greens to make interesting salads to hold our attention through the colder months of the year. Fortunately, nature’s wisdom allocated flavorful vegetables to each season, including winter when fennel, Brussel sprouts, chard, and kale are sweeter than during the summer months. This salad uses all of them , many from our garden, plus fennel fronds, carrot greens, apples, and sunflower seeds, dressed in a mustard vinaigrette. 

Our garden is going strong producing small batches of chard, lacinato kale, and arugula on a weekly bases, plus some carrots we left on the ground after the big harvest a few weeks ago. I used them on their own or mixed with different vinaigrettes and toppings. Sometimes the harvest is lower than our weekly consumption, so I purchase other seasonal vegetables to bulk up the salad and use our greens as fine accompaniments. For this salad I purchased fennel and Brussel sprouts. 

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Rainbow Chard and Root Vegetable Salad – The Road to Recovery

I can still hear my mother shout from the kitchen “Comete las acelgas!” eat your chard. The edges of the plate crowded with leaves the color of canned green beans. Tears, rolling down my pale cheeks.

Much of my culinary scars come from early experiences of not-the-right-cooking-method syndrome. I can attest to have company on this recovery journey. A friend once told me “I never knew asparagus had crunch!”

winter salad

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