Back to the Kitchen: Wonderous Winter Salad Recipes

BY GWEN KENNEALLY

There are so many wonderful events between Halloween and New Years. I was at a party the other night where I had a plate filled with beets, yams, roasted root vegetables and garlic.  The only green peeking out was the chives in the horseradish sour cream sauce. I love to bring a big winter salad to holiday potlucks and I really love combining all of the fruits and vegetables of the season. The pairing of nuts and cheese makes them different from any other time of the year. There are amazing varieties of lettuces that grow only in late fall early winter.   You can always grill some chicken, flatiron steak or salmon and slice it on top of most of these salads and make a great lunch or dinner.  Enjoy the lighter side of the festivities that goes with our Southern California climate and lifestyle. These recipes serve 6-8 and can easily be doubled or tripled for a crowd.

Roasted Beet Salad

1 pound beets, washed, steams trimmed 1/2 inch above beetroot

1-tablespoon horseradish

6 Sage leaves, sliced

Pinch salt and pepper

8 ozs goat cheese

Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, sage, salt and pepper. Chill for at least 2 hours. Mix well again. Add the crumbled goat cheese. Mix and serve.

Crab Salad in Endive Leaves

4 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1 sprig each oregano and thyme

1 teaspoon old bay seasoning

2/3-cup olive oil

24 ounces crabmeat, drained, picked over

6 heads Belgian endive, trimmed, separated into spears

Whisk the vinegar, mustard, oregano, thyme and old bay in a large bowl to blend. Gradually add oil. Add the crabmeat and toss gently to coat.

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears.

Mix Baby Greens, Pine Nuts and Pomegranate Vinaigrette

6 cups mix baby greens

6 tablespoons olive oil

3 tablespoons Dijon Mustard

6 tablespoons pomegranate vinegar

Clove of garlic, chopped

Salt & pepper

1/4-cup Pomegranate seeds

1/4 cup Pine nuts

Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Place washed mix greens in a salad bowl. Whisk together oil, Dijon and pomegranate vinegar in a small bowl. Add garlic and season with salt & pepper. Drizzle over greens, toss and sprinkle with pomegranate seeds and pine nuts

Spinach Salad with Baked Goat Cheese, Pears and Dried Cherries

12 cups baby spinach, rinsed and dried

1-½ cups dried cranberries

2 Medium pears, sliced

1-cup pecans, toasted

2 cups panky (Japanese bread crumbs)

1-tablespoon Coleman’s mustard powder

2 eggs

16 ounces goat cheese, sliced into 16 pieces

¼ cup red wine vinegar

4 tablespoons Dijon Mustard

1 small shallot, finely chopped

4 cloves garlic, finely chopped

½ cup olive oil + more for brushing.

Salt and pepper to taste

Whisk together vinegar, mustard, shallot, garlic and olive oil. Add salt and pepper and set aside. In a large salad toss together baby spinach, pecans and set aside. In a bowl whisk eggs and mustard together. Place panko on a plate. Place each slice of cheese into egg mixture. Then cover thoroughly with panko. Freeze for 30 minutes until firm. Remove from the freezer and brush with olive oil. Bake in a pre-heated 450-degree oven until panko is golden brown and cheese is slightly soft. Toss the salad with dressing and place baked cheese on top and serve.

Mix Greens with Pears and Gorgonzola

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoon balsamic vinegar

1 cup Olive Oil

Fresh Ground pepper

Whisk all ingredients together and set aside.

1 bag spinach

1 bag arugala

1 bag mache

(Or any mixture of harvest Greens)

Toss all lettuces together. Lightly toss with dressing.

3 ripe Asian pears, cored and sliced

6 ozs Gorgonzola

Arrange lettuces on platter. Place pears prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

Fall Pear and Apple Salad

3 Large Apples, peeled, cored, and cut into 1/2 inch cubes

3 Ripe Pears, peeled, cored, and cut into 1/2 inch cubes

(You can mix varieties for more flavors)

1 -Cup Dried Cranberries

1 Cup Walnuts, toasted

9 Ounces Blue Cheese, crumbled

1 Red Onion, thinly sliced

6 -Tablespoons Balsamic Vinegar

Salt and Pepper, to taste

In a large bowl, toss together all the ingredients and serve.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net and www.gwenkenneally.blogspot.com