Silver Pink - Seasonal Salad

Seasonal Recipes This January

Wash away those January Blues with some of our top 3 winter salad picks this January!

Wintery Greens Salad With Buttermilk Dressing

If you’re looking for a simple but special salad that will hold up on the table beautifully during a long meal (no more wilted greens!), this fresh-herb-and-buttermilk-dressed salad from cookbook author Melissa Clark is perfect.

Ingredients

  • 1 cup pecans, coarsely chopped
  • 2/3 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely grated garlic
  • 1 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 8 ounces Belgian and curly endive, chopped (4 cups)
  • 6 cups lightly packed arugula or spinach (4 ounces)
  • 1/2 cup thinly sliced scallions

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 10 minutes, until golden. Let cool.

Step 2    

In a small bowl, whisk the buttermilk with the lemon juice, tarragon, chives and garlic. While whisking constantly, slowly drizzle in the olive oil and season with salt and pepper.

Step 3    

In a large bowl, combine the endive, arugula, kale and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the pecans and serve with the remaining dressing at the table.

 

Grilled Chinese Chicken Salad

Ingredients

  • 1 pound skinless, boneless chicken thighs
  • 1/4 cup Ginger-Miso Spice Paste
  • 1/4 cup vegetable oil
  • 1/4 pound snow peas
  • 1 1/2 tablespoons fresh lime juice
  • Salt
  • 2 scallions, cut into thin 1-inch julienne strips
  • 10 ounces shredded coleslaw mix (4 cups)

How to Make It

Step 1    

Light a grill. Make 1/4-inch-deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.

Step 2    

Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt. Add the snow peas, scallions, coleslaw mix and chicken, toss well and serve.

 

Miso Salad with Kale & Pistachio

Andrew Zimmern breaks from the standard kale salad by adding pistachios and sesame seeds for rich nuttiness and a bright, vinegary miso dressing.

Ingredients

  • 1 1/2 pounds kale—stems discarded and leaves thinly sliced
  • 3 tablespoons fresh lemon juice
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sesame seeds, lightly crushed
  • 1 tablespoon brown miso
  • 1 teaspoon dark brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/4 cup unsalted roasted pistachios, chopped

How to Make It

Step 1    

In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.

Step 2    

In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and pistachios on top and serve.

 

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