Warm Winter Salads
Winter salads are a hot veggie appetizer to help fight off chills on a cold evening. These salads are usually made up of vegetables that do not wilt in heat, like cauliflower or Brussels sprouts. Root vegetables or lentils can make your salad into a main course if needed, but most are served as a hot side. If your dressing uses hot oils, let it cool a bit before serving. Does this Spark an idea?
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Chicken Gorgonzola Salad
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This steamy recipe will fill you up quick. Heat 2 tbsp. olive oil with two sliced pears in a saucepan over medium heat until the pears begin to brown. Remove the pears with a slotted spoon, and add two minced shallots, 4 tsp. Dijon mustard and 6 tsp. sherry vinegar to the pot for 30 seconds. Add 3 cups cooked chicken slices, one sliced head of radicchio, two shredded carrots and 2 tbsp. chopped walnuts. Season with salt and pepper. Cook the mix for three minutes while stirring, put the pears back in and serve on lettuce leaves. Sprinkle 1/2 cup of Gorgonzola on top and watch it melt while you serve.
Roasted Cauliflower Salad
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Roasted cauliflower and any other roasted vegetables can be tossed with vinaigrette to make a simple hot salad for a side to any dish. Preheat the oven to 400 degrees and coat your cauliflower with olive oil in a large baking pan. Sprinkle with salt and pepper and roast in the oven for 25 minutes or until the cauliflower is tender. Add red pepper, halved Brussels sprouts or other soft vegetables 15 minutes into the roasting time if you wish. Use your favorite vinaigrette on the roasted vegetables and toss while still warm with winter greens.
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Bagna Cauda Escarole Salad
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Bagna Cauda is a hot anchovy sauce for dipping vegetables, but it can also be used as a heavy dressing. Heat 1/2 cup olive oil, eight chopped anchovies and six minced garlic cloves in a saucepan over medium heat for seven minutes, stirring constantly. Add 2 1/2 tsp. lemon juice and fresh pepper to taste. Pour the dressing over crumbled escarole. Add radishes, cucumber slices, chopped cherry tomatoes, celery and croutons in the amount you desire. If needed, sprinkle the salad with salt before serving.
Lemon Lentil Salad
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Lentils can be used as a side or a main dish, so this zesty treat can be served either way. Add a cup of dry lentils to a pot and cover with 1 inch of water, a bay leaf and two crushed cloves of garlic. Bring to a boil, cover and reduce heat to low. Squeeze the juice of one lemon into a bowl with 2 tbsp. olive oil, 1 tbsp. capers and 1/4 cup minced chives. Slice a second lemon into thin pieces and remove all the seeds. Toss the dressing, lemon slices and cooked lentils together and serve warm.
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References
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