Winter Chopped Salad
Even when it is parka and scarf weather, there are days when I still crave a light salad. After a month of decadent holiday feasting, there’s nothing more comforting than a heap of fresh vegetables glossed with an effervescent vinaigrette. This salad makes me feel like a warrior. 2010? I say, bring it on!
I know, it’s the last week of the decade, the last chance to gorge in the Aughties. After all, we made it through this roller coaster of a year. We deserve to…no, we need to…indulge! So go ahead and pop open that bottle of bubbly. Pour one glass for yourself, one for someone you love, and one into the blender for this festive and fortifying salad. It's what I'll be digging into come January first.
I’ve attempted to replicate the recipe from one of my favorite local watering holes, Gulfstream Restaurant. It’s a versatile salad designed to showcase whatever vegetables are on the stands at your farmers market. The more the merrier. The trick here is to make sure all the ingredients are as dry and chilled as possible, since no one enjoys a soggy salad. If you have leftover cooked green beans, fennel, squash, or broccoli, toss them in, too. Thinly sliced radishes, crumbled blue cheese (we have a lovely local one called Point Reyes), candied pecans — all are welcome garnishes to top off your colorful creation. This salad should leave you feeling sparkling ready to ride another roller coaster. Happy New Year……may it be rejuvenating and memorable!
Serves 6 as a main course, 8 as an appetizer
1 head Napa cabbage (about 14 ounces), shredded
1 bunch chives, chopped finely
1 cup (about 6 ounces) diced cooked beets (a multi-hued assortment is nice)
A handful of red seedless grapes, halved
1 avocado, diced
4 ounces red cherry tomatoes, halved
1/2 can (about 6 ounces) cooked gigande or giant butter beans, drained and dried
1/2 cup barely cooked corn kernels
1/2 cup barely cooked peas
1/2 cup whole roasted almonds, preferably Spanish Marcona (available at Trader Joe’s and Costco), roughly chopped
2 eggs, hard-boiled, diced
Kosher salt and freshly ground black pepper
Champagne Honey-Mustard Vinaigrette
(Makes about 3/4 cup)
1 egg
2 tablespoons champagne vinegar
1/4 cup Champagne or sparkling wine
2 teaspoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup walnut oil
1. Prepare the Champagne Honey-Mustard Vinaigrette: Bring a medium saucepan of water to a boil over medium-high heat. Gently add the egg, reduce the heat, and simmer for 2 minutes. Drain, and then run under cool water until cool enough to handle. Peel the egg and drain the white, saving the yolk in the bowl of the blender. Add the vinegar, Champagne, mustard, honey, salt and pepper, and oils. Blend and reserve.
2. Place the shredded cabbage in a large bowl and toss gently with the remaining ingredients. Season to taste with salt and pepper. Drizzle lightly with the reserved vinaigrette and toss to coat.
For another versatile cold-weather salad to start off 2010, try Shredded Tricolor Salad with Pine Nuts, Currants and Parmesan. Or, browse our complete recipe collection.
Photo credit: Cook’s Illustrated
