A New Year’s resolution helper – delicious warm winter salad

Warm Winter Salad

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
Recipe type: Salad
Prep time:
Total time:
Serves: 4
  • 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
  1. 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.
  2. Prepare other ingredients. Place watercress and radicchio in a large bowl.
  3. 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.
  4. Whisk dressing to re-blend. Stir into fennel mixture to evenly distribute ingredients.
  5. In large bowl, toss greens and the warm fennel mixture. Divide between serving plates or bowls, top with shaved Parmesan and serve immediately.
Serving size: 2 cups. Calories: 334; Fat: 31g; Saturated fat: 4g; Unsaturated fat: 0g; Carbohydrates: 9g; Sugar: 1g; Fiber: 4g; Protein: 10g; Cholesterol: 6mg.


(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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2 Responses to “A New Year’s resolution helper – delicious warm winter salad”

  1. Christine says:

    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?

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