If you’re a skier or snowboarder, this weekend’s bomb cyclone has undoubtedly left you feeling elated. For the rest of us, we will have to source our joy elsewhere. I’m finding my winter bliss in a monochromatic salad. I have gathered all shades of white and pale green and put them together in a bowl for a yummy winter white salad.
Gather all the pale produce you can find. Some great options include, cauliflower, fennel, Belgian endive, and frisée lettuce. The second time I made this, I added shredded raw Brussels sprouts. They are pale green on the inside so they blended in perfectly.
I pickled some shallots and golden raisins for a hit of sweet and sour. They really help to balance out the bitter greens. Pickling is so fast and easy. Mix together vinegar (any kind you like), water, sugar and salt and stir in the raisins and shallots. Let it sit for about 15 minutes and then drain it. You will be surprised at how effective it is in it taming the bite of the raw shallots.
The dressing is quite assertive with the punch of anchovy paste, shallots, dijon mustard and capers. Even if you think you don’t like anchovies, add a squeeze of the paste to this dressing. It packs a wallop of umami. A generous shaving of pecorino Romano cheese adds salt and funk. Top with toasted almonds or pine nuts for crunch.
