Although a lot of people think that the salads are just for the summer, you should know that these could keep you healthy during the winter. There are so many different kinds so you can be sure that you won’t get bored of them.
(photo credit: www.bonappetit.com)
Crisp Escarole Salad with Garlic Anchovy Dressing
This one is based on ‘bagna calda’ meaning ‘hot bath’ that is a specific sauce from Piedmonte. It is made of garlic, anchovies, olive oil and butter. Traditionally it is served warm along with raw vegetables.
The ingredients of the salad include 2 ¾ thick slices of bread cut to dices, a head of escarole cut to one inch strips, six thinly sliced radishes, four thinly sliced celery ribs, a cup of halved grape tomatoes, a half of crosswise sliced cucumber, eight chopped anchovy fillets, six minced garlic cloves, two and a half teaspoons of lemon juice, some pepper and salt.
Start by preheating the oven and toasting the bread. Get a bowl and mix the escarole and the radish with tomato, celery and cucumber. In a saucepan mix the olive oil, garlic and the anchovies and cook them for about 7 minutes, stirring from time to time. In the end, add the lemon juice and season with salt and pepper. Add the toast to the salad and mix it. Pour the dressing over the salad and add a bit of salt.
Bitter Greens with Almonds and Goat Cheese
For this salad you need half a cup of unsalted almonds, one thinly sliced shallot, three tablespoons of raspberry vinegars, six cups of baby arugula, two thinly crosswise sliced Belgian endives, half a small radicchio, three tablespoons of virgin olive oil, a teaspoon of rosemary leaves, half a teaspoon of thyme leaves, three tablespoons of apricot jam, salt, pepper and 8 ounces of goat cheese.
Preheat the oven and then toast them for about 10 minutes until they get a gold color. Take a bowl and mix the vinegar and shallot. In another bowl, mix the arugula, radicchio, endives and almonds.
In another skillet heat the rosemary, olive oil and thyme for about two minutes to sizzle. Melt the jam and then add the vinegar and shallot. Add some salt and pepper and pour the dressing over the salad and toss a bit. When serving, add rounds of goat cheese to the plates.
Butternut squash salad with hazelnuts
The ingredients of this salad include three and a half cups of butternut squash diced, three tablespoons of olive oil, salt and pepper, half a cup of blanched hazelnuts, thee cups of arugula, one head of frisee, three ounces of prosciutto, one and a half tablespoons of chives, two and a half tablespoons of balsamic vinegar and two tablespoons of hazelnut oil.
Roast the squash with olive oil, salt and pepper for about 20 minutes. Also roast the hazelnuts. Mix the olive oil, vinegar and hazelnut oil and the rest of the ingredients separately. Then just put the salad together.