Tag Archives: salad

Raw Broccoli Salad with Leafy Greens, Oranges and Nuts

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This versatile salad features winter broccoli and oranges. The rest is up to you. Add in tender or crunchy lettuces or other leaves like spinach, peppery arugula or vibrant red cabbage (pictured above). Roughly chopped herbs are wonderful in this mix — mint, cilantro, dill, parsley. Try some feathery fennel fronds (or shaved bulb). If you can get your hands on a few edible flowers like calendula or broccoli add them at the very last minute before serving. This salad is crunchy, bold and slightly sweet — a colorful mound of pleasure for the eyes as well as the palate.

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Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

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This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

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Rainbow Kale Salad

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My husband isn’t a kale eater by nature, though he’s always willing to try what I prepare. He understands the wisdom in this route. The first time I tossed this salad his reaction surprised me — he nearly devoured the entire bowl, stopping occasionally to offer a comment or question.  This is pretty good and this is kale?  I knew we had something.

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Moroccan Carrot Salad

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Many Moroccan carrot salads rely on cooked veggies—I prefer using the raw roots. Try tossing in a few mint leaves too, if you have them. A trick for julienning:  use an OXO handheld julienne peeler.  The tool turns out long, thin strips like magic.  Otherwise, a sharp knife does the job as well.  To make the task easier, first cut peeled carrots lengthwise, into long, thin strips.  Then cut those slices lengthwise into thin, parallel strips.

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Panzanella (Italian Bread and Tomato Salad)

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This salad is full of robust flavor and texture—built from the seasonal bounty of summer.  There is ample opportunity to improvise, too. Try adding or substituting any of the following: roasted peppers, artichoke hearts, celery, fennel, fresh herbs like parsley or chives, arugula, green beans, garbanzo beans, feta or fresh mozzarella cubes. Use your imagination—fueled by pantry, fridge and garden surplus.

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