Full Recipe
Author
Michelle McKenzie, from The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking |
Description
"This is one of the salads I eat straight from the mixing bowl, all four servings, all for me. I think winter salads are their own art form, and my framework includes four elements: bitter or peppery greens (chicories, arugula, dandelion, etc.), creaminess (could be cheese, large white beans, a tahini dressing, or cooked vegetables such as roasted pumpkin), crunch (chopped nuts, toasted sesame or buckwheat, crispy capers, or fried breadcrumbs), and something tangy to lift everything up (citrus, pomegranate, vinegar, etc.). This salad has all of that, and—striped and splattered with different hues of white and magenta—it is striking too.Seek out Treviso or the lesser-known Lusia radicchio. These beautiful, variegated chicory varieties are relatives of the more-familiar Chioggia radicchio. Lusia has a light-green base with red speckles and all the boldly bittersweet flavor of its chicory family relatives. If you can't find barberries, use dried currants instead.Tips—If you're not that into chicories, just omit them and nix the dressing; shower the roasted cauliflower in the pickled red onion, barberries, pine nuts, and sumac and serve it as a side for two to three people. Dig chicories, but looking to make this into a main course? Add chickpeas or, instead of cauliflower, use leftover roast chicken—sliced, chopped, or pulled into bite-sized pieces."
