{"id":13513,"date":"2016-02-24T12:01:08","date_gmt":"2016-02-24T17:01:08","guid":{"rendered":"http:\/\/chescotimes.com\/?p=13513"},"modified":"2016-09-12T09:33:19","modified_gmt":"2016-09-12T13:33:19","slug":"on-your-table-winter-salads","status":"publish","type":"post","link":"https:\/\/chescotimes.com\/?p=13513","title":{"rendered":"On Your Table: Winter Salads"},"content":{"rendered":"

Take a break from the slow cooker to go fresh<\/strong><\/em><\/span><\/p>\n

By Cathy Branciaroli,<\/strong><\/span> Food Correspondent, The Times<\/em><\/span><\/span><\/p>\n

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This photo for Winter Salad with Fennel, Apples, Goat Cheese and Radishes comes courtesy of Cathy Barrow of Washington DC but it\u2019s a great meal for a winter evening.<\/p><\/div>\n

Well, here we are in the dead of winter here in the Mid-Atlantic, and the last thing you want to do is nibble on lettuce leaves with dressing on the side. We just need to remake salads for the winter and everything will be fine. Swapping out light summer produce for heartier winter vegetables does the trick. Building up such salads with additional seasonings and proteins provides the extra energy needed to brave the cold season.<\/p>\n

Even though salads with winter vegetables can be so ingenious, they can be served up as a light lunch or a side dish at dinner. Part of the reason we crave these dishes is that we begin to physically crave warmer, heartier food. But the truth is, just because the weather has changed does not mean we have to give up beloved, healthy fresh produce.<\/p>\n

Winter produce actually makes some of the best salads. And they’re hearty also, which is what our bodies crave when it’s cold outside.<\/p>\n

Winter Salad with Fennel, Apples, Goat Cheese and Radishes<\/strong><\/p>\n

Ingredients and Preparation:<\/p>\n

For the salad \u2013 sliced \u00bd fennel bulb, 1-2 sliced apples, preferably honey crisp , sliced radishes, 1 pear and an assortment of bitter winter greens such as arugula.<\/p>\n

For the vinaigrette, 2 tbs cider vinegar, 6 tbs olive oil, 1 tbs Dijon mustard, 1 tbs chopped shallot, salt & pepper to taste. Whisk together the vinaigrette and then dress the salad.\u00a0\u00a0 Add toasted pecans, goat cheese and chopped chicken if desired. Taste and adjust seasonings then serve.<\/p>\n

Here are a few more recipes from my writing friends at The Sunday Supper Movement:<\/p>\n

From Palatable Pastime<\/strong><\/p>\n

Since Spring is almost here, and asparagus is becoming more plentiful, add in some of favorite things: like fresh tomatoes, toasted pine nuts\u2026and what better than a basil pesto vinaigrette to stir in?<\/p>\n

https:\/\/palatablepastime.com\/2016\/02\/24\/pesto-salad-with-asparagus-tomato-and-pine-nuts\/<\/a>\u00a0<\/strong><\/p>\n

From Family Foodie – Warm Steak Tomato and Mozzarella Salad<\/p>\n

Instinctively, she wanted to add basil to this salad. But while basil tastes so good with a cold tomato and mozzarella salad with balsamic dressing, it was just not the right partner for this warm version with sirloin steak. Ultimately, rosemary, garlic and browned butter were the perfect partners.<\/p>\n

http:\/\/familyfoodie.com\/warm-steak-tomato-and-mozzarella-salad-sundaysupper\/<\/a><\/p>\n

Krayl Frunch from The Appealing Plan<\/strong> says growing up in the Northeast, she didn\u2019t understand the importance of the boxes filled with citrus that her uncle living in Florida would send during the winter months. This Winter Citrus and Endive Salad brings together everything and love about winter citrus and the less known chicory<\/p>\n

http:\/\/anappealingplan.com\/2016\/02\/winter-citrus-endive-salad\/<\/a><\/p>\n

 <\/p>\n

Cathy Branciaroli also writes about her adventures in the kitchen on her blog <\/em>Delaware Girl Eats<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Take a break from the slow cooker to go fresh By Cathy Branciaroli, Food Correspondent, The Times Well, here we are in the dead of winter here in the Mid-Atlantic, and the last thing you want to do is nibble on lettuce leaves with dressing on the side. We just need to remake salads for […]<\/p>\n","protected":false},"author":1,"featured_media":13512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,7],"tags":[7009,7014,7013],"class_list":["post-13513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-featured","tag-fennell","tag-rasish","tag-winter-salad"],"_links":{"self":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/13513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13513"}],"version-history":[{"count":2,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/13513\/revisions"}],"predecessor-version":[{"id":16776,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/13513\/revisions\/16776"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/media\/13512"}],"wp:attachment":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}