Tips for Making A Winter Salad
This week my sister Esther is visiting, and since she’s currently training to be a chef, I always quiz her about food. Lately, I’ve had the two conflicting desires to eat more greens (for health reasons) and to never eat a salad again (for flavor reasons). I asked her if she had any tips for making yummy salads and she just started rattling off delicious ideas! By the end of her conversation, I couldn’t wait to try out some of her suggestions and I felt excited about eating my vegetables. Here are the ingredients she recommends adding to your bed of greens ::
- Fresh or dried herbs, especially basil, sage and oregano.
- One cooked element. Roast some vegetables with a little cinnamon and cardamom.
- Puree. Pureed vegetables make for a delicious and creamy dressing.
- Spices. Add curry, cardamom or cinnamon to your vinaigrette.
- Wine. Toss some wine in your vinaigrette.
- Seeds. Toast, season or soak in dressing for added flavor.
- Nuts. Make sure to toast and season.
- Cheese. She recommends especially creamy (bleu) or especially hard (romano) cheeses.
- One splurge item. Her favorite is truffle oil. Just a few drops will lend all the flavor you want.
Sometimes during the barren winter months, the last thing you want are some cold, raw veggies in your belly. But her ideas are so intriguing because of the way she incorporats hot ingredients or foods with lots of good fats—so perfect for these winter months! Many of these ingredients would be easy to throw together at the beginning of the week, then store in the fridge for quick lunches.
What do you think? Does this list make your tummy rumble like mine? What are your go-to lunch ideas this winter? Any good tips for eating more vegetables?
(Photo by Beth Kirby)