Winter Crudite Salad Recipes
WINTER CRUDITE SALAD
Choose a celery root that seems heavy for its size.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
- Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
- Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.
WINTER CRUDITES WITH BUTTERMILK DIP
Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
- Arrange crudites in glasses (or on a platter), and serve, with dip.
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- In a bowl, stir together the buttermilk, crème fraîche or sour cream, dill, lemon zest and juice, and cayenne. Season with salt and black pepper and then taste and adjust the other ingredients accordingly. Cover and refrigerate for up to 1 day.
- Arrange the crudites in glasses or on a platter or several small plates. Refrigerate for up to several hours.
- Just before serving, stir the buttermilk dressing until smooth and pour it into small dishes. Set out the crudites alongside the buttermilk dressing, whether you arrange them on a platter or stand them on end in glassware.
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- First, prepare all your veg, because once the sauce is done you’ll be ready to serve! Peel and finely slice the carrots, beetroot, celeriac and fennel, reserving the herby fennel tops.Trim and thinly slice the celery, reserving the yellow leaves.
- Break the cauliflower into florets.Trim the radishes and wash with the beetroot leaves.To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil.
- Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over.
- Don’t worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender.
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- Fennel Avocado Salad. With a slightly spicy, anise-like flavor, fennel forms a fragrant base for this simple winter salad. If you have a kitchen mandolin, use it to slice the ingredients nice and thin to create a uniform mixture.
- Wheat Berry Salad With Pears and Goat Cheese. This hearty whole-grain salad makes the most of cold storage pears and long-lasting butternut squash for a refreshing dish to enjoy in the dead of winter.
- Moroccan Beet Salad With Yogurt Dressing. With their rich earthiness and slightly sweet notes, beets make a satisfying salad base, especially when paired with fresh spinach.
- Spinach, Feta, and Blood Orange Salad. If you've never enjoyed the flavor and deep red color of a blood orange, let this salad serve as your reason to start.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Beets, bacon, spinach, and walnuts give this simple salad enough flavor and heft to serve as a main dish.
- Dumpling Squash and Spinach Salad. Serve this spinach, feta, and roasted chickpea salad with lemon tahini dressing inside a halved dumpling squash for a fun and unique presentation.
- Fennel and Apple Salad With Honey Yogurt Dressing. With a sweet and zesty flavor from licorice-scented fennel and crisp apples, this salad tastes great as a side dish or a light main over a bed of winter greens.
- Curried Sweet Potato and Freekeh Salad. Sweet potatoes pair perfectly with curry because the seasoning warms up their natural sweetness with a little tongue-tingling spice.
- Vegan Barley, Wild Rice, and Cranberry Pilaf. A pilaf is a dish that starts as a grain base, with nuts, berries, and veggies added in for texture and taste.
- Quinoa With Arugula and Butternut Squash. Creamy butternut squash, peppery arugula, and quinoa all get bathed in a sweet and zesty lime, garlic, and honey vinaigrette for a winter salad that works great as a side or on its own as an interesting main dish.
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