From Arugula to Ziti: Clementine & Radish Salad

Hello February! Now maybe it's just me but the stretch between Christmas and warm weather seems like an eternity. I can make it for a few weeks because I get all excited about soups and stews and things that are heavy but gratin-ed, but eventually the novelty wears off and I begin to pout.

It's also right around February that I realize I've roasted, stewed, and gratin-ed everything I can think of and start longing for summer. Which is especially cruel in times like last week when the weather was 65 and sunny on Monday and 30 and snowing on Friday. This is where I begin to deeply appreciate the winter salad.

The phrase “winter salad” encompasses any number of things. Fennel, watercress, endive, radishes, red cabbage, white cabbage, carrots, onions, kale, pear, shallots, citrus, etc. Serving these fruits and vegetables raw, tossed in a light vinaigrette adds a fresh, almost summery twist to dinner on these cold winter days.

Clementine & Radish Salad

10 radishes
4 clementines
2 tsp fresh dill
Salt & pepper

Champagne Vinaigrette

4 tbsp white wine
2 tbsp champagne vinegar
2 tbsp olive oil

Rinse and peel radishes. Slice as thinly as possible with a knife or mandolin. Peel clementines and remove any stray threads.

With an immersion blender, food processor, or electric mixer (or a whisk and strong wrists) blend wine, vinegar, and olive oil.

Toss clementines and radishes in dressing. Top with salt, pepper, and dill.


Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website,
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