End ‘o’ Winter Salad
Well, it’s not quite the end of winter, but this salad might help you think it is because it’s so light, fresh and zingy and packs a real health punch - it never fails to raise my spirits, and we need to our spirits raised, souls fed and bodies nourished more than ever right now.
Treats and indulgences are wonderful and important, and hopefully, you all have had your fill over the festive period, but 2020 has been very hard for the whole world and taken its toll. 2021 looks like it’s not going to be a breeze either so keeping ourselves healthy in mind and body is absolutely vital. Eating fresh and healthy raw vegetables to boost your immune system and keep your eyes sparkling will make it all much easier.
Ingredients
Serves 4 - 6
• 2 garlic cloves, peeled and smashed
• 60ml white-wine vinegar
• 90ml olive oil
• Salt and black pepper
• 1 small crunchy lettuce like a little gem or a cos, torn up
• 1 head of white or purple chicory, broken up or shredded as you prefer
• Half a medium or 1 small cauliflower, divided into florets and cut into 3mm-thick slices
• 1 bunch radishes, cut into 3mm-thick slices
• I handful watercress
• 120g dry wrinkly black olives, pitted
• ½ small red onion, peeled and very thinly sliced
• 1 small handful of flat leaf parsley, picked off stalks and finely chopped into ‘ribbons’
• A sprinkle of sprouting alfalfa and/or radish seeds
Method
In a small bowl, whisk together the garlic, vinegar and oil, then a pinch of salt and some black pepper. Toss the salad ingredients in a large mixing bowl, add the dressing, toss again gently, taste for seasoning and serve.
Tips and swaps.
Perfect as a starter or side dish, or a meal in its own right, jazzed up with some crumbled feta and a sprinkle of chopped mint and served with warm crusty bread and butter. Radicchio makes a wonderful alternative to chicory if you can find it - adding vibrant colour and a delicious bitter bite. Orange segments would also add a lovely tang to this salad, adding extra vitamin C into the bargain.
Written by Liz Haughton
Bristol resident for twenty five years, Liz ran the Folk House Cafe in Bristol for 13 and half years, adding Spike Island Cafe in along the way, until August 2019. Liz is currently organising a series of Slow Creative Retreats (www.slowretreats.co.uk) and encouraging nursery school kids to play with their food. Liz is a cook, writer, painter and general dabbler in all things creative.