A simple recipe to make the most of whatever vegetables you have in the fridge. Toss with a simple dressing along with any toasted nuts. It's bright and crunchy, a welcome counterpoint to typical heavy winter dishes.
Salad, lunch, dinner
3cupsdiced crunchy raw winter vegetables in any combo(pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3cupsshredded crunchy lettuce/cabbage(such as little gems, romaine hearts, or any variety of cabbage)
2crisp apples,diced, such as Pink Lady, Honey Crisp, or Granny Smith
½cuproasted nuts,chopped, such as almonds, hazelnuts, pecans, or walnuts
½cupdiced flavorful hard cheese,such as Parmesan, Pecorino, aged Cheddar, aged Gruyere (leave out for vegan version)
2tablespoonsminced chives or 3 sliced scallions
3tablespoonsapple cider vinegar
2 1/2tablespoonsextra-virgin olive oil
3/4teaspoonkosher salt(I used Diamond Crystal brand)
Freshly ground black pepper
Put the vegetables, lettuce/cabbage, apples, nuts, cheese, and chives in a large bowl and toss well.
In a small bowl, whisk together the vinegar, mustard, olive oil, salt, and several generous grinds of black pepper.
Drizzle the dressing over the salad and toss again. Serve immediately.
Store any leftover in a covered container in the fridge where it will still be tasty the next day.