Description
Come late summer, I plant my unheated hoop house with hardy root vegetables and leafy greens, including kale, daikon radish, watermelon radish, parsley, and arugula. These specific crops can withstand freezing and thawing temperatures and can be harvested throughout the fall and winter months. This salad I made in January was inspired by what was on hand, mixed with a few other ingredients for deliciousness, color, and flavor. I’ve brought this winter salad to a few parties now, and everyone asks for the recipe. Serves 6 to 8
Ingredients
Scale
- 1 bunch of kale, rinsed, stripped from stalk, torn or chopped into bite-sized pieces (about 8 cups)
- 1/2 head red cabbage, sliced thinly, with a mandoline slicer if available (2 to 3 cups)
- 1 tablespoon olive oil
- Salt
- 1 cucumber, peeled, or 3 mini cucumbers, unpeeled, sliced thinly into rounds, on a mandolin if available
- 1 cup daikon or watermelon radish, or more to taste, peeled and sliced thinly into rounds, then cut in half
- 1/3 cup dried cranberries or cherries, roughly chopped
- 1/2 cup pumpkin seeds or sliced almonds, toasted in 350°F oven for 6 to 8 minutes
- 1 cup crumbled feta cheese
Dressing
- 2 tablespoons white vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 garlic clove, finely minced
- 5 tablespoons olive oil
- 2 to 3 teaspoons maple syrup 2 good pinches of salt
Instructions
- Place the kale and cabbage in a large bowl, drizzle with the olive oil, and add 2 good pinches of salt. Vigorously toss and massage the salt and oil into the kale and cabbage until well coated. The kale should be soft and easy to chew.
- Place the massaged kale and cabbage in a wide, shallow salad bowl and add the cucumber and cranberries or cherries. Place the daikon or watermelon radish artfully around the edges.
- Make the dressing by combining the vinegar, lemon juice, garlic, maple syrup, olive oil and salt. Pour desired amount over the salad and gently toss.
- Top with the toasted nuts and feta. Enjoy your winter bounty!