Warm winter salad, January 2012
It’s January, the time to shift gears after a season of holiday dinners and treats and plan some lighter meals. This recipe was on a handout I picked up at my food co-op years ago, one of a trio of “warm winter salad” recipes, and it was a delight. It’s delicious, nutritious and, with its sturdy flavors, warm dressing, and slightly wilted greens, cold-weather-friendly. It’s not low-fat, but the fats are from good sources: walnuts, olive oil and Parmesan cheese.
The salad is a great use for strong-flavored salad greens including two of my personal favorites, watercress and radicchio. Enjoy in a big bowl with some crusty bread or a muffin. Or for a low-carb meal, serve alongside roast beef, a small steak, or a lamb chop.
| Warm Winter Salad With Fennel, Radicchio, and Watercress | Print |
- 1 small garlic clove, minced
- 2 teaspoons fresh lemon juice (from about 1/2 of a small lemon)
- 1 1/2 tablespoons wine vinegar (white wine or sherry)
- Pinch of salt
- Pepper to taste
- 1/4 cup plus 2 teaspoons olive oil, divided
- 2/3 cup walnuts, coarsely chopped
- 1 small fennel bulb, (about 8 ounces), stems, fronds, and base trimmed, bulb halved, cored, and sliced thin (about 1 1/2 cups)
- 4 dry-cured olives, pitted and chopped (about 1 tablespoon)
- 1 small head radicchio, leaves separated, washed, dried and torn into bite-sized pieces (about 5 cups)
- 2 large bunches watercress, washed, dried and large stems removed (about 4 cups)
- 1 small chunk Parmesan cheese (about 1 ounce), shaved into thin strips with vegetable peeler
- In a small bowl, whisk together garlic, lemon juice, vinegar, salt, and pepper. Gradually stream in 1/4 cup olive oil, whisking until emulsified. Set aside.
- Prepare other ingredients. Place watercress and radicchio in a large bowl.
- In a medium skillet over medium-low heat warm 2 teaspoons olive oil. Add the walnuts and stir often until toasted and fragrant, about 3 minutes. Add fennel and cook and stir until it just begins to soften and becomes translucent, about 3 minutes. Stir in chopped olives and cook until fragrant, about 30 seconds. Remove from heat.
- Whisk dressing to re-blend. Stir into fennel mixture to evenly distribute ingredients.
- In large bowl, toss greens and the warm fennel mixture. Divide between serving plates or bowls, top with shaved Parmesan and serve immediately.
(Recipe adapted from New Pioneer Food Co-Op handout, circa 2001.)
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.
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This salad looks fabulous! I’ve pinned it for future use.
Do you think it will still work out okay if I leave the olives out?
It would work fine without the olives. You could sub a little sundried tomato for similar flavor.