Winter Bright Salad

A while back, I was visiting my friend Ali in Brooklyn, and, when lunchtime rolled around, we got a salad from her friend Anna’s unbelievably good Italian restaurant Al Di La (if you are ever near there, please try to stop by and eat even just one thing from her menu). This salad was called Winter White and if I’d never eaten Anna’s food before, I would not have been enticed by the description of it: raw vegetables, mostly roots (turnips, celery root, and radishes), but also fennel, cauliflower, fennel, and leeks, thinly sliced, lightly dressed, and topped with a bit of crumbled blue cheese. It sounds about as exciting as notebook paper, but it was, of course, extremely, shockingly delicious. And now I’m a little obsessed.

We don't exactly scream "salad". . . 

The fact of that salad, combined with the fact that we continue to reap the grubby, endless root harvest from our CSA share, has inspired me to rethink the way I go about preparing a salad in wintertime. I’m starting to be less about the lettuce and other “boughten greens” (as I like to say, like Ma Ingalls), and more about the veggies that are actually right here, in the house with us, begging to be seen and understood for the bright, crisp sweetness that lies beneath their earthy hides. Hence this recipe.

but we clean up nice!

I tried making it with finely sliced vegetables first (also done on the mandolin), and that was good too, but everyone likes it better this way: everything finely julienned, which I accomplish easily if treacherously on my beloved Benriner. You could grate the vegetables in the food processor or on a box grater, and it would be a little shaggier and juicier as a salad, and that’s not necessarily a bad thing—but I do love the beauty of the distinct twiggy lines of color here.

The salad is good as is—which is how we are mostly eating it—but you could also use it to top a simple collection of green leaves, or as a taco or sandwich filling. You can use any good, sharp vinaigrette (we are still using this, which Ben makes for us in big batches every five days or so) and add cheese or not (a handful of coarsely grated parmesan is our favorite right now). A couple of anchovies would be heavenly—but I defer to the vegetarian in the house.

Oh, and the veggies. As long as they’re sweet and delicious, use any firm friends you’ve got kicking around: carrots, beets, and turnips (like I use here), but also rutabagas, radishes, celery root, or parsnips, in addition to other crisp, hard winter veggies like cauliflower and fennel. And then add some herbs if you like—a handful of parsley just brightens everything up so beautifully, doesn’t it?

p.s. Thank you all for your sweet anniversary (bone-iversary! you remembered!) wishes. xo

Winter Bright Salad
Makes 4 servings (this is a dense salad)

The herbs and cheese are optional here. Leftovers are fantastic.

Enough winter veggies (carrots, beets, turnips, rutabagas, radishes, celery root, parsnips, cauliflower, and/or fennel) scrubbed or peeled and finely sliced, julienned or grated to make around 2 or 3 packed cups
A good, garlicky or shallot-y vinaigrette, see below (you'll use around 1/3-1/2 cup, or so)
½ cup slivered parsley (or a couple tablespoons of another fresh herb of your choosing)
1/3 cup coarsely grated parmesan or crumbled blue cheese or feta (optional)

Toss the veggies with some of the dressing to taste then, um, taste it. If it needs a little more something to brighten the flavor, consider adding an extra splash of vinegar and/or a pinch of salt rather than more of the vinaigrette. Add the parsley and/or cheese, toss again, and taste. Serve right away, or cover it and eat it later (but taste it again at that point--you may need to drain off some liquid and redress it).

Actually, I'll just re-post the vinaigrette here, for the sake of ease. You won't use it all, but leftovers are so great to have around.

Perfect Vinaigrette
Makes 1 cup

1 clove garlic, minced or put through a garlic press
1/3 cup white-wine vinegar
2/3 cup olive oil
¼ teaspoon dried marjoram (or oregano, if you prefer)
2 teaspoons kosher salt (or half as much are you even paying attention?)
Pepper

Shake it up in a jar. Store it in the fridge.