If the bitter cold of the winter isn’t enough to get you down, then try ordering a summery salad. With grainy, pale tomatoes and limp spring greens, a lackluster salad in the winter can make for a truly sad day.
But we’re not here to make you cry. We are here to share with you a salad that thrives in the cold, cold months. It’s like the penguin of salads. It’s crisp! It’s crunchy! It’s creamy! It’s tangy! It has the power to make you feel almost healthy, even! And, most importantly, it’s just really good.
The trick is making the most of seasonal produce. First, we choose hearty greens that can’t stand the heat of the summer, but come alive when the temperature drops: escarole, radicchio and Belgian endive. These three greens are slightly bitter, very sturdy and look really pretty when tossed together…and that counts for a lot. Then we add some roasted pears that are warmed up with cinnamon and nutmeg, offering a sweet, creamy component to the salad. We also toss in roasted pecans, not only because we happen to have leftovers from Christmas baking palooza, but also because the flavor of pecans becomes deeper, nuttier, and more complex when roasted, making a nice foil to the crisp bitter greens and soft, spiced pears.
A homemade lemon vinaigrette is absolutely worth the extra 5 minutes it takes to make. First, because lemons are so juicy and almost sweet this time of year. Second, because it doesn’t even take any extra time to make a double batch of the vinaigrette to keep in the fridge for the month. And third, because every single time we make this vinaigrette, we get a compliment. And who doesn’t love a good compliment?
- ½ clove garlic
- ½ lemon, juiced (about 2 tbsp.)
- 1 tsp. whole-grain dijon mustard
- 6 tbsp. good-quality extra-virgin olive oil
- Salt and pepper, to taste
- 2 pears, cored and thinly sliced
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ cup pecans
- ½ head escarole (about ¾ lb.), dark pieces discarded and remaining light green, tender pieces coarsely chopped
- ½ head radicchio (about ½ lb), very thinly sliced
- 1 head Belgian endive, halved and thinly sliced into half-moon shapes
- In medium non-aluminum bowl, rub cut-side of garlic clove around edges of bowl; discard or reserve for another use. Add lemon and mustard to bowl; mix to combine. Slowly drizzle in olive oil, stirring constantly, until well-combined. Taste vinaigrette; season with salt and pepper, and add more olive oil, 1 tsp. at a time, if needed. Cover and set aside until ready to use. (Note: Dressing can be stored in refrigerator for up to 1 month.)
- Heat oven to 425℉. Transfer pear slices to parchment-lined baking tray; sprinkle with cinnamon and nutmeg; using hands toss to combine. Evenly spread pear slices on tray. Bake 5 minutes, then sprinkle in pecans. Continue to bake until pears are soft and slightly caramelized and pecans are lightly roasted, about 5 minutes more. Set aside to cool.
- In large salad bowl, toss together escarole, radicchio, endive, reserved pears and pecans until combined. Season salad lightly with salt. Add enough dressing to lightly coat salad; toss gently to combine. Serve immediately.
- The recipe calls for 1/2 head of both escarole and radicchio. To use up the extra greens later in the week, we chopped up the escarole and radicchio, sautéed them with olive oil, garlic and a splash of balsamic vinegar, and served the greens alongside roasted chicken.