Where can I access the "current wisdom" that January is for salads?
Personally, when the air temperature is 1 degree F below zero, and the wind chill is in the minus 20 F region, radishes, mushrooms, celery, pumpkin seeds, and frisee aren't the first foods that come to mind.
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Oh but you should. I made and served this salad, used pistachio's instead of pumpkin seeds and subbed a little finely chopped dulse for the anchovies. It was rich and filling, good company with bacon wrapped sea scallops.
This time of year the home chef needs a riot of fresh and cooked vegetables.
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I own that cheese slicer. Now I just have to buy everything on the plates. A trip to the local indoor winter farmers market will do it.
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my garden always sprouts sports -- that is, seeds from the compost bin germinate and grow like they were invited. This past summer netted two tomatoes and a delicata squash. I saved the squash from the considerate squirrels who had detached the hard stem from the vine. They know better than i when the time is right for harvest.
three months later, the squash turned a lovely yellow with orange stripes. I'll try the salad.
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Perfect timing! Ten minutes ago I decided that I needed to roast the Delicata squash and beets that I have been sitting around for the past few days. I wouldn't have thought of the lime juice, so will give that a try, along with some red onion.
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Wow, Andrew Scrivani, You just keep getting better and better. I don't even really like beets, but these pictures are beautiful, especially the bottom one.
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Chefs are putting too much olive oil into roast vegetables, making them grease bombs and muting their taste.
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@ Pups Manhattan
"Too much olive oil" into FRESH vegetables too is perhaps a desire to add taste to some of the tasteless plant roots and fruit. To be honest, this writes someone who likes only very few crispy fresh vegetables and believes in the panphagous or omnivorous nature of the humans.
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I don't know but in my book, roasted veggies don't a salad make.
Better to throw together some sprouts, carrots, radishes, spinach, mushrooms and plenty of other raw veggies to get the full benefit of a salad.
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Some vegetables give up more nutrients when they've been heated/cooked. We like raw salads with cooked greens, toasted almonds, meatballs or other left-overs and we have it for breakfast.
https://vimeo.com/30106710
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I hear ya Shamu. Your description of a salad has always been what's familiar to me. And my mother used to make the best homemade dressing. But I must confess, those two pictured salads are impressive and look simply marvelous and tempting to the palette.
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@ Shamu TN
Muchrooms are not vegetables. As to roasted vegetables, I am with you. Would like to add that salads are a food for herbivores and for dainty eaters who like to move the food around the plate, pretending to diet.
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The two salads pictured are probably the most beautiful and enticing salads I have ever seen. WOW and then some. My biggest obstacle is simple laziness. I'm too lazy to go to the store to purchase these items, too lazy to slice, dice, and roast the items, and too lazy to put everything together for the finishing product. Every January I make a pledge to eat better and healthier. I guess I will be adding a pledge to be less lazy and more engaging in my own meal preparation at home. Thanks for the wonderful article and for being an inspiration in wanting to eat healthier going into 2018. Happy and healthy New Year everyone.
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Lazy? What lazy? Tune in to WBGO for some jazz, open a glass of wine, and create (some call it cooking) :-). Happy New Year!
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Cooking is considered light to moderate exercise. I'm guessing food shopping is, too. So, follow Jane's suggestions below, and you've both exercised AND prepared and eaten a delicious meal. All while enjoying lovely music and wine -- though I suggest that with dinner.
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Marge, I couldn't agree more. I'm an 81 year-old widower and I've developed a taste for head lettuce and Ranch.
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Debbie Downer here, reminding you that raw produce may be "healthy" unless its disease producing because of living parasites or germs that are incidentally ingested. Hawaii is paradise except for a glitch here and there - such as rat lungworm larvae excreted by slugs and snails onto leafy greens that find their way into the salad eaters brain with fatal effects. Every once in a while there is an outbreak of some kind of bacterial poisoning traced to uncooked ingredients, often in salads.
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So I guess you never eat any uncooked food? What exactly is the point of your post? That life is inherently risky? We already knew that. Happy New Year.
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While it's -2 degrees here, I am thrilled to hear about the horrors in Honolulu!
Thank you so much for your perspective while I throw another bushel of butternuts on the fire.
The pictured squash is a Sweet Dumpling, not a Delicata. However, I'm sure they would be interchangeable in this recipe...
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