Recipe: A Peak Season Winter Salad

The Cook's Atelier

The Cook's Atelier › Marjorie Taylor is the cook in The Cook’s Atelier. She is a long-time member of ...

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With a majority of the more common salad ingredients out of season for most of us (think lettuce, tomatoes or cucumbers), a salad might not be the first thing that comes to mind when planning out a winter’s meal. But, what about a salad comprised of the hearty vegetables and zesty citrus that are in season?

The Cook’s Atelier recently featured a recipe for a winter salad with oranges (both blood and navel), radishes, beets and fennel.

Pairing crisp fennel and radishes with tender roasted beets and citrus segments creates a perfect combination of texture. There’s also a terrific balance of flavors with the spicy radish punctuating the sweetness of its salad mates.

The prep work is fairly simple and straightforward, and the end result is gorgeous (just look at that picture!)

We think this would make a stunning salad course for a sit-down dinner party with friends, especially if the main course will be hearty and rich.

Makes 4 to 6 servings

1 medium red beet, top trimmed

1 medium golden beet, top trimmed

2 blood oranges, supremed

1 medium navel orange, supremed

1 fennel bulb, sliced very thin using a mandoline

1/2 bunch of  radishes, sliced very thin using a mandoline

1 small shallot, sliced very thin using a mandoline

a handful of watercress leaves

Extra-virgin olive oil (for drizzling)

Sea salt and freshly ground black pepper

1/4 cup loosely packed fresh chervil leaves

Method

Preheat the oven to 400 degrees. Wash the beets. Wrap individually in foil; place on a rimmed baking sheet and roast until they are tender when pierced with a paring knife, about 1 hour. Let cool.

To supreme the oranges: Using a sharp knife, cut the stem and blossom ends from the blood and navel oranges. Place the oranges cut side down. Following the contour of the fruit, working from top to bottom with your knife, remove the peel and white pith. Over a bowl, cut along each side of the membrane to separate the segments.

Quarter the fennel bulbs lengthwise, using a mandoline or sharp knife, cut lengthwise into thin slices. Set aside. Using a mandoline or sharp knife, slice the radishes into thin slices.

Slice the beets crosswise into thin rounds.

Arrange sliced beets in the center of the plate. Toss the fennel, radishes, shallot and watercress in a bowl with a couple tablespoons of the orange juice. Season with salt and pepper. Arrange the fennel and radishes over the beets and place the blood orange and naval orange segments in and around the salad. Garnish with chervil leaves and a drizzle of olive oil.

This recipe originally appeared on The Cook’s Atelier. It is re-posted here with permission from the authors.

How do you enjoy winter’s peak season produce?

Photo Credit: The Cook’s Atelier

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