Salads in winter? Not always the most appealing idea. At least not if you define “salad” as involving cold iceberg lettuce and shredded cabbage. Luckily, there are plenty of creative salads that go beyond the chilly confines of convention and are perfect seasonal food.
This salad from a Food Republic recipe is based on roasted carrots, which are sweet and delicious. You could also use parsnips or sweet potato as a base. The radicchio adds bitterness — you could also use Swiss chard or a robust green like kale. Toasted hazelnuts add crunch and protein; use pistachio or almond for a variation.
- 1 blood orange, Cara Cara orange or tangerine
- 2 pounds young heirloom carrots, scrubbed
- 3 small or 2 large shallots, quartered
- 4 tablespoons extra virgin olive oil
- fine sea salt and freshly ground pepper
- 1 tablespoon honey
- 1 small head radicchio, torn into bite-size pieces
- 1/4 cup toasted hazelnuts, coarsely chopped
- flaked sea salt such as Maldon
- Preheat the oven to 400°F.
- Take two swipes of peel off the orange with a vegetable peeler and set the orange aside. Toss together the carrots, shallots, orange zest and 3 tablespoons of the olive oil in a medium bowl. Season with fine sea salt and pepper, toss again and spread out on a baking sheet. Roast until the carrots are fork-tender, about 20 minutes.
- Place the orange on the cutting board and cut off a little bit from both ends to create flat surfaces. Set the orange on one of the flat ends. Using a large, sharp knife, shave off the skin, peel and as much of the pith as possible along the curve of the fruit. Squeeze any juices from the skin into a small bowl and reserve.
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