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Written by Alana Chernila
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Wednesday, 02 December 2009 12:20 |
What do you say we take a little break from this holiday thing for a few weeks? I don’t know about you, but I am full of pie and salt and cream, and I am feeling the need for a brief hiatus before making rugulach and French Yule logs. Let’s look for something green to eat.
Easier said than done. Somehow, toward the end of November, the lettuce in the store starts looking more wilted than it should, and it is far more appealing to heat up some of those endless mashed potatoes from Thanksgiving.
But wait — pause for a moment before you rev up the microwave. If sad and slimy salads do not excite you, I offer you a new set of greens that will both cleanse the palate and give your liver a momentary rest.
There are so many greens still happily growing right now: the kale is sweeter after the first frost, the spinach pokes through the snow, and a dainty leaf called mache finally has its chance to star on the plate. And as we get into the spirit of winter foraging, our salad might end up leafless entirely; in fact, it might be a root vegetable or an allium that gets dressed for dinner.
While light summer lettuces are happiest with olive oil and lemon, these hearty winter salads will stand up to rich vinaigrettes and hard cheese. Their rich and complex flavors provide nourishment through the dark lettuce-free months. These salads are so good, in fact, that you might find yourself wishing for leeks vinaigrette or rocket salad with parmesan in the heat of August. Lucky for you, these vegetables grow most of the year.
 
Leeks Vinaigrette
serves 4-6
12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
fresh ground pepper
1/4 cup extra-virgin olive oil
optional: 1 tablespoon chopped parsley
Trim and clean the leeks- cut the root and the hardest part of the green away. Take off any outer layers that look like they need to go. Cut the leek in half lengthwise, so you have half a tube. Hold the top of the section (that looks like a rainbow) under water and let the water wash down through the layers.
Cook for 7 to 12 minutes, or until tender, in abundant salted water. When the leeks are done, carefully lift them out, drain, and set aside.
Mix together the red wine vinegar, the mustard, the salt and pepper. Whisk in the olive oil.
Squeeze the cooled leeks gently to remove excess water. Gently toss the leeks with salt. When ready to serve, arrange on a plate and spoon the vinaigrette over, turning gently to coat. Top with parsley, if using.
Rocket Salad with Parmesan
serves 4
(Rocket is also known as Arugula. It is spicy and peppery, and can be eaten raw or cooked)
4 large handfuls of Rocket
1 tablespoon red wine vinegar
salt
fresh ground pepper
3 to 4 tablespoons extra-virgin olive oil
a small wedge of parmesan
¼ cup of roasted hazelnuts, pine nuts, or pecans
Wash and spin dry the rocket. Mix together in a small bowl the red wine vinegar, salt and pepper. Whisk in the olive oil. Toss a small amount of the dressing with the rocket and add more to taste.
With a vegetable peeler, cut thin curls of parmesan. Scatter these over the rocket, as well as the toasted nuts and an additional grate of fresh pepper.
Both recipes from Alice Waters, The Art of Simple Food. |
