Winter Greens Salad

I know, a salad doesn’t seem exciting, and not only is this a salad but it’s one made from winter greens that are maybe a little bit - what shall we say? - oh I guess, yes, they can be bitter, if you’re the type to judge. But don’t stop reading yet. It would be in your best interest to keep reading. Because yes, this salad has bitter greens in it, but the acidic lemony mustardy pop of the dressing transforms them. You will not regret eating this.

And let’s face it - it’s been a loooong indoor winter, with sad salads made from greens that long for sun and soil and a shorter commute. These greens might be a little different from your darling bibb and butter lettuces, but they are of the moment. And aren’t we all a little bitter right now? These greens get you.

Did you notice that some of this salad is a little pink? That’s a fancy little chicory called Radicchio La Rosa del Veneto - aka pink radicchio from Venice. I’d never heard of it before, but my local shop had it and who could resist that color? Apparently it’s having a little moment and is being grown in the US with more regularity (some crazy restaurants actually import it from Venice!). It’s absolutely unnecessary to go on a mission to find it, though - red radicchio is equally delicious.

Eat this salad with these awesome garlic & goat cheese toasts, maybe some olives - and a big glass of wine.

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Winter Greens Salad

Time: 10 minutes || Servings: 5 || Source: Slightly adapted from Mozza via NYT

• Whole grain mustard - 1 ½ tsp

• Dijon mustard - 1 ½ tsp

• Lemon juice, freshly squeezed - 3 to 6 tbsp

• Olive oil - ½ cup

• Salt & pepper

• Mixed winter greens, such as frisée, radicchio, or dandelion greens - 8 oz or ½ lb

When you’re ready to eat, wash and dry the greens. If there are signs of wilting, soak the greens in cold water - this can also help to reduce the bitterness of radicchio. Dry thoroughly using a salad spinner or kitchen towels. Tear greens into bite sized pieces. I like to keep small leaves whole because they’re pretty. Toss the greens together and place in a large bowl for serving, or individual bowls.

Make the dressing. Note: These amounts will make more dressing than you’ll need for this salad, but it’ll keep in the refrigerator for a week and works well on other greens. In a jar, combine the mustards, 3 tablespoons of lemon juice, and olive oil. Add salt and pepper to taste (I used ½ tsp salt to start). Cover and shake vigorously. When emulsified (the ingredients have come together and look creamy, and the olive oil isn’t separated), dip a small piece of radicchio or frisée into the dressing and taste it. The amount of lemon needed will depend on the acidity of your particular lemon and mustard; I needed 4 tablespoons to get some pop from the lemon. Add additional lemon and salt if needed and taste again - repeat until your palate is happy.

Toss the greens with just enough dressing to coat them. Start with less dressing than you think you need - it’s easy to add more, but an over-dressed salad is irretrievably soggy.

Variation: Although quite good as is, this salad wouldn’t suffer from the addition of toasted walnuts or pine nuts or a little shaved parmesan or roquefort if you feel so inclined.