winter salads

In these darker days of winter I am prone to eat heavier foods. I adore winter stews, braised meats and rich pastas but lately walking the streets of China Town I have been really inspired by the winter fruits and vegetables lining the street side markets. This led me to experiment with some new winter salads. The salads are really fresh, clean and simple and a welcome reprieve after my holiday binge. I tend to use cookbooks for inspiration and then improvise with ingredients. I am not posting the recipes for these yet as I have to work out the ratios. They are fairly simple and easy to work out but I will post soon.

One flavor combination I used comes from Terry Walters of Clean Start. We photographed her book Clean Start a year or so ago and I fell in love with many of her recipes. The maple lime dressing is from one of Terry's recipes. I love the combination of sweet maple and the and tart lime. I always add a little Bhutanese red pepper to it for a little kick. I used it on the Apple and Endive salad with mint but you can use it on just about anything. I took those same elements and added buttermilk and cumin seed to it for the dressing for Grapefruit Breakfast salad. I also used the combination of maple and lime for the Crazy Rainbow Carrot salad but added shaved ginger. I love taking a flavor combination and using it in different ways. 

 

Maple Lime dressing inspired by Terry Walter's 

2 tablespoons of extra virgin olive oil

2 tablespoons of maple syrup

The juice of one whole lime ( more if the lime is not juicy!)

 

  Warning! This dressing is addictive!

 

 

 winter salad inspiration

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 asian pear and persimmon salad with celery leaf and blood orange dressing

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blood orange over radish micro greens with shallots and white pine salt. meyer lemon walnut oil dressing

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three radish chop salad with chopped, celery, celery leaf and parsley with japanese apple cider vinegar and  a spicy extra virgin olive oil

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 three radish chop salad

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organic fuji apple and endive salad with maple lime dressing and bhutanese red pepper

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crazy rainbow carrot ginger salad with maple lime and cilantro

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pink grapefruit breakfast salad with maple lime buttermilk dressing with cumin seed 

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sauteed hen of the woods with fermented black garlic over chopped parsley salad with bergamont lemon and olive oil.