Hot and cold, raw and cooked, soft and crisp: these are winter salads with bite
Potatoes, dressed warm from the pan, tossed with smoked fish and capers. Rainbow-stemmed chard with a sauce of coconut and spices. Crisp winter roots and hot sausages in a dressing of mustard and cream. Cabbage and fennel with apples and blue cheese, or fried aubergines tossed with rose harissa and feta. These are a few of the salads that are best suited to putting on the table when the weather is cold.
I am not pedantic about whether a salad’s ingredients or its dressing are warm or cold. To me, the best are a thoughtful mixture of raw and cooked, warm and cold, and soft and crisp. What I do like is for a winter salad to have a certain crunch – that texture can come from fennel, frisee or apple, raw white or red cabbage, toasted nuts and croutons, or from potatoes that have been fried till crisp.
Continue reading… Hot and cold, raw and cooked, soft and crisp: these are winter salads with bitePotatoes, dressed warm from the pan, tossed with smoked fish and capers. Rainbow-stemmed chard with a sauce of coconut and spices. Crisp winter roots and hot sausages in a dressing of mustard and cream. Cabbage and fennel with apples and blue cheese, or fried aubergines tossed with rose harissa and feta. These are a few of the salads that are best suited to putting on the table when the weather is cold.I am not pedantic about whether a salad’s ingredients or its dressing are warm or cold. To me, the best are a thoughtful mixture of raw and cooked, warm and cold, and soft and crisp. What I do like is for a winter salad to have a certain crunch – that texture can come from fennel, frisee or apple, raw white or red cabbage, toasted nuts and croutons, or from potatoes that have been fried till crisp. Continue reading… Food, Salad, Winter food and drink, Fish, Vegetables, Vegetarian food and drink, Cheese, Sausages, Potatoes
