Winter Chopped Salad

winter chopped salad

In my last post, I talked about how I was craving stew nearing the end of our road trip. I wanted the comfort that a bowl of steaming beef and carrots would bring. But I also had a hankering for a big bowl of chopped salad during our drive back. When on holidays, we tend to use it as an excuse to eat fairly unhealthy. We were lucky to be staying with family, so there were a lot of home-cooked, healthy meals laced between our gluttonous lunches and evenings out. But the damage to our healthy eating habits had been done – and so I couldn’t wait to dig my face into a mound of vegetables upon our return home. Funny how we crave healthy food when away … but once back into our routine, all I can think about is chomping down on a juicy piece of fried chicken.

As I’ve stated time-and-time again, I wanted to make sure I used mostly in season produce in my salad. Sure, I was technically craving a salad filled with baby lettuces, cucumber, peppers, and tomatoes – but I knew I would be disappointed by the lack of flavour if I gave in. I browsed through the grocery store for heartier vegetables that would still satisfy my hunger for freshness. And because it’s still winter here, I amped up the punch in the dressing; using lots of garlic and anchovy to make a powerful coating for the chopped vegetables. It was welcomingly intense; definitely not for the light of heart. So if you’re making this for a date, or maybe don’t want so much bite, cut back on the garlic and reduce the amount of anchovy; but please don’t leave them out. I promise the salad is balanced with the addition of sweet, chopped dates; enough to cut the salty, sharpness to a pleasing level.

Winter Chopped Salad

3 cups curly endive, chopped
1/2 cup fennel bulb, chopped
3 radishes, sliced
1/2 cup kohlrabi, chopped
1 beet, sliced
3 green onions. chopped
1/3 cup feta cheese, chopped
1/4 cup sliced almonds, toasted
2 Tbsp dates, chopped

2 cloves garlic, minced
1 anchovy filet or 1/2 tsp anchovy paste
1 Tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
1/4 tsp kosher salt
1/8 tsp pepper
2 Tbsp extra virgin olive oil

Combine first 9 ingredients (endive through dates) in a large serving bowl. Whisk together first 7 dressing ingredients together in a bowl (garlic through pepper). Slowly whisk in the olive oil. Gently toss the salad with the dressing just prior to serving.

Serves 4-6.


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  1. #1 by Helene on March 24, 2013 - 7:54 am

    Love big salads with lot’s of stuff in it. Congratulations for being featured on FBC :)

  2. #2 by Gorging George on March 24, 2013 - 11:21 am

    Thanks Helene!

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