Winter is here. And whether you garden or buy locally, cold weather means it’s harder to find quality, fresh greens.
But long after the frost has wilted the basil and lettuce, a few cold-hardy crops are still going strong. And lucky for us, together, they make a winter salad that’s out of this world.
- Lacinato Kale
- Russian Kale
- Arugula
- Beet Greens
- Dandelion Greens
- Flat-Leaf Parsley
- Mâche
Apple season in New York is winding down, but the tartest, crispest varieties are always the last to ripen. If you have the good fortune to go apple-picking, go for the rustic varieties like Baldwin or Mutsu. If you’re at the mercy of your local market, then grab a Fuji or Granny Smith.
- Apples
- Shredded Parmesan
- Apple Cider Vinegar
- Olive Oil
Combine equal portions of kale, arugula, and mâche (sometimes called lamb’s lettuce or corn salad). Add a good serving of beet greens, dandelion greens (are they ever out of season?) and flat-leaf parsley leaves. Cube one to two medium-sized apples, and toss everything with equal amounts of raw apple cider vinegar and olive oil until all the greens are adequately covered. (I’m a fan of “massaging” salad, rather than tossing — but it really depends how comfortable you and your salad are with one other.) And finally, give a hearty dusting of shredded Parmesan.
And voilà! Winter salad.
The Crunchy Urbanite 