This simple winter salad combines the best the season has to offer: bitter chicories and sweet citrus.
. Most people dislike winter in a casual Sally Albright way. Then there are those of us in the Harry Burns camp who dread it constantly. I may not read the last page of a book first, but I do start complaining that the days are getting shorter on June 22. In the fall, when most people are enjoying the foliage and pumpkin-spiced-everything vibes, I am in fullmode, warning anyone who will listen that winter is indeed coming.
The following salad is one that I recently made at home, and while it's delicious as is, its ingredient list is adaptable rather than prescriptive. The main idea for this kind of winter salad is balancing bitter with sweet, while adding freshness, acid, a little heat, and some texture. The only other ingredient that I went out of my way to pick up for this salad was a little ricotta salata cheese, but you could easily swap in a funky blue cheese or aged pecorino. The other ingredients I pilfered from my fridge and pantry. Adding fresh herbs to salads is a great way to use them up before they rot and liquify in the bottom of your crisper drawer. Toasted shelled pistachios bring some fat and crunch to the dish.
Dressing and assembling the salad is a breeze. Always dress in a much bigger bowl than you think you need. I start with just the Trevisano in a large mixing bowl, and drizzle half of the vinaigrette along the sides of the bowl, rather than dousing the leaves themselves. This makes it easier to control the coating on your salad ingredients without drowning them in dressing.
Norge Siste Nytt, Norge Overskrifter
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