3 Hearty Winter Salads You'll Love
Take a hearty grain or legume, add bold flavors, warm it all up and what do you get? Winter's tastiest salads, says chef and cookbook author Deborah Madison.
What makes a salad a salad? In my book, it needn't be cool, crisp or green, so long as its dressing has the bite of vinegar or lemon. And it doesn't have to be built on lettuce—it might use a green like kale; a vegetable like cauliflower; or, my favorite, whole grains and legumes like lentils and chickpeas. And a key point to remember in winter: A salad doesn't need to be cold. The secret to warm salads lies in assembling them while they're still steaming. Magic happens when garlic, herbs, and dressing meet a just-cooked grain or legume. The flavors practically explode! I like to make a salad with farro—a hearty grain—brightened with a parsley sauce and goat cheese, or heat up chickpeas that I finish with lemon and tahini. I'll also toss lentils with roasted red peppers and a sherry vinaigrette for a tangy, comforting dish. When those big, bold flavors hit those hot lentils, the aroma is intoxicating—and almost as good as the first bite.
Chickpeas and Radicchio with Tahini Dressing
Try these hearty, zesty chickpeas for an easy mid-week meal.
Get the recipe: Chickpeas and Radicchio with Tahini Dressing
Farro with Goat Cheese, Walnuts and Parsley Sauce
Goat cheese and parsley sauce brighten up this hearty grain for a satisfying salad.
Get the recipe: Farro with Goat Cheese, Walnuts and Parsley Sauce
Lentil and Roasted Red Pepper Salad with Yogurt Sauce
Toss lentils with roasted red peppers and a tangy yogurt sauce for a toasty and comforting dish.
Get the recipe: Lentil and Roasted Red Pepper Salad with Yogurt Sauce