These tips from restaurant chefs and other salad experts will help you make a perfect salad for wintertime.
The way the ruffles of leaves hold onto flavor-dense dressing.
The crunch of raw vegetables.
Left and center: Jennifer Causey. Right: Jacob Fox.
The tenderness of add-ins like dried fruit, hard-boiled eggs, roasted beets and beans.
All of these add a change in texture as they hide in the folds of my greens.
Every bite can be a perfect one with an even toss.
Here are some of their best tips to help you fall back in love with salad this winter.
But don’t feel rooted to root veggies!
“Consider nontraditional salad greens.
Think Brussels sprouts, radicchio, Swiss chard, frisee,” he says.
Erickson agrees, and leans towardkale saladsas a favorite for his season-inspired restaurant.
Change How You Dress
Consider switching from a vinaigrette to acreamier dressing.
But thick dressings aren’t your only option.
(Give our Maple-Mustard Vinaigrette a try; it’s made with cider vinegar and soy sauce.)
Go Ahead, Get Cheesy
you might also warm up your salad with cheese.
But big-flavor types like gorgonzola, goat and feta add creaminess as well as richness to any salad.
Sharp provolone and Cheddar will also pop loudly against a green background.
Yet one more way to choose cheese is Neves' waste-not strategy.
I think it’s a natural evolution for appetizers to be used up in such a delicious way."
Add Some Vitamin C
And as bright as citrus is, it’s also a winter-ready flavor.
Make It Grainy
Make your salad more filling and winter-ready with a scoop of grains.
So this winter, fall in love with greens all over again.
With these pro tips, you’ll find it hard not to.
