5 salads without lettuce | cup of joe


Leafless salad

When I cook dinner (or Writing recipes), my default mode of rounding out the meal with something fresh is to simply “add green salad”. This works fine for most of the year, but what about during winter sediment-like right Now – When you feel that the only available greens are packaged, unintelligible, or vastly lacking in the flavor department? Here’s what I have to say to this one: Who decided that the basis of power should be a green leaf anyway? Instead of defaulting to Bibb’s, spinach or romaine, what else can we toss with our vinaigrette to get that brightening hit on the plate? I asked three of my favorite recipe developers—I believe the “Salad Squad”—for their opinions.

start with: shaved fennel (above)
How“My current favorite salad base right now is shaved fennel,” says Suzanne Spungen, R.D., author of Shaved Fennel. Susanian Newsletter and upcoming cookbook forward fig. “I always keep fennel on hand because it lasts a long time and is there when I need it.” They combine thinly sliced ​​honey apples, thinly sliced ​​celery, and thinly sliced ​​radishes with a lemony yogurt dressing. (Add a spoonful of yogurt to Lemon Dijon here.) “Then maybe just a spoonful of mayonnaise to soften the edges, and a sprinkling of dill on top.”

never b: Cruciferous vegetables
How: Kai ChunRecipe developer NYT Cooking, keeps her winter fridge stocked with the whole Crusader family. “Green cabbage, cauliflower, Brussels sprouts, and baby bok choy are crunchy and great in salads, and they don’t need any prep. Sometimes I use just one; other times, I’ll combine two for mixed combinations.” She shreds it very raw and thin, then adds the dressing. “They take any bandage, whatever it is mustard sauce or Something creamy. “

start with: beets and carrots
How“I’m crazy about grated beets,” says Spungen. “I often grate big chunks in a food processor to mix with grated lacinato kale.” She recommends a shallot-mustard sauce with a little garlic and some grated pecorino or Parmesan. If you want it completely leafless, go with shredded beets and raw carrots with a cumin dressing, lots of fresh mint, and currants or raisins. Hetty McKinnonauthor of the next book tender heartloves beet salad too, but starts with the roasted variety: “One of the most popular salads when I was in the salad business was ‘borscht salad,’ which is roasted beets with a cream of dill and walnuts. A definite borscht ambiance but served in a more robust way, which is something Important in the winter.”

Start with: broccoli
How: My leafless salad is a version of what you’re looking for above. I cook the broccoli for 4 to 5 minutes, then immediately immerse the stalks in an ice bath until they remain bright green. Then I finely chop the stalks (stems and all) and treat them the way I treat lettuce in a salad, with chopped pickled onions and peppers, and My favorite all-purpose vinaigrette Or just a drizzle of olive oil and red wine vinegar. McKinnon likes to use broccoli as a base not only for side salads but for dinner salads. You roast them in a grill pan, roast them, or air-fry them, then add whatever you have on hand (beans, lentils, quinoa). “I often add a protein like tofu or tempeh to make it more potent.” And to decorate? “I rely on vegan mayonnaise mixed with garlic powder, capers, lemon, and nutritional yeast.”

Start with: kohlrabi, daikon, celeriac, radish
How: Spungen reminds us of that mandolin It’s your best friend when it comes to delicious winter produce. “Tough-to-eat veggies like cabbage, dacun, celery, and watermelon become pliable when cut into thin slices.” She recommends tossing it into candy Honey mustard vinaigrette To balance the sharpness of the vegetables, crunchy cheeses, such as aged Gouda, and almonds.

What leafless salads do you like? Please share your recordings…

Note A killer salad recommendation for Joanna’s sisterAnd Potato salad trickAnd 10 dinner with an egg on top.

(Image from above Susan Spungen.)





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