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Winter Salad

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Winter Salad

The perfect winter salad recipe with a picture and simple step-by-step instructions.

Fresh winter salad with orange (vegan):

  • 1 Pc. Chicory
  • 2 Pc. Orange
  • 150 g Cranberries
  • 6 tbsp Balsamic vinegar
  • 8 tbsp Olive oil
  • 1 tsp Dijon mustard
  • Salt
  • Pepper
  • 1 Pc. Diced onion
  • 1 pinch Sugar

Winter salad with lamb’s lettuce (vegetarian):

  • 100 g Lamb’S lettuce
  • 1 Pc. Pomegranate
  • 150 g Goat cheese
  • 1 Pc. Orange
  • 50 g Shelled walnuts
  • 4 tbsp Walnut oil
  • 4 tbsp Olive oil
  • 6 tbsp Fruit vinegar
  • 1 tsp Honey
  • Salt
  • Pepper

Fresh coleslaw:

  • 1 Pc. White cabbage small (alternatively red cabbage or pointed cabbage)
  • 8 tbsp White vinegar
  • 1 Pc. Diced onion
  • 2 tsp Caraway seed
  • Salt
  • Pepper
  • Sugar

Russian winter salad (Olivier salad):

  • 300 g Beef or sausage
  • 300 g Waxy potatoes
  • 1 Pc. Carrot
  • 1 Pc. Big onion
  • 100 g Gherkins
  • 1 Can Peas
  • 3 Pc. Eggs
  • 4 tbsp Mayonnaise
  • Salt
  • Pepper
  1. Lettuce doesn’t grow regionally in winter, but that doesn’t mean that you have to do without a light, healthy starter that also consists of fresh ingredients. All sorts of vegetables and greens that are suitable for making a salad grow in winter. The season also has a lot to offer for lovers of more nutritious salads. We have put together basic recipes for four delicious winter salads for every taste: a vegan winter salad with oranges and cranberries, a vegetarian winter salad with lamb’s lettuce, pomegranates and goat cheese, a fresh coleslaw and a hearty Russian winter salad.
  2. Tip 2: Dressings are great to mix in empty jam jars by adding the ingredients, closing the jar tightly and shaking it vigorously. This way the ingredients mix better than if you whisk them by hand. And when it gets a little too much, you have a container to store it right away.

Fresh winter salad with orange (vegan):

  1. If necessary, remove the outer leaves of the chicory. Cut the rest into small pieces, wash and spin dry.
  2. Cut an orange in half, squeeze out one half and collect the juice. Peel and fillet the second half and the second orange and cut the fruit pieces in half.
  3. Mix vinegar, oil, orange juice, mustard, salt, pepper, finely diced onion and sugar into a dressing.
  4. Mix the chicory and orange pieces, spread the cranberries on top and pour the dressing over the salad.

Winter salad with lamb’s lettuce (vegetarian):

  1. Wash the lamb’s lettuce well, remove stronger roots. Remove the seeds from the pomegranate. Cut open the goat cheese (fresh goat cheese or a mild goat hard cheese are ideal). Squeeze the orange, collect the juice for the dressing. Roughly chop the walnuts.
  2. Process orange juice, oil, vinegar, honey, salt and pepper into a dressing.
  3. Put everything in a salad bowl and mix well.
  4. Variation 10: Cut a mild goat’s cheese into slices, drizzle with a little honey and gratin briefly under the grill. Put on the salad before serving.

Fresh coleslaw (vegetarian):

  1. For coleslaw you can use white cabbage, red cabbage or pointed cabbage. Pointed cabbage is a little milder than white and red cabbage.
  2. Remove the outer leaves of the cabbage, rinse and quarter the cabbage. Cut the stalk from the cabbage. Cut the rest into fine strips or slice finely.
  3. Put the salt, sugar and half of the vinegar in a bowl with the cabbage strips. Knead vigorously with your hands for a few minutes until plenty of milky juice comes out.
  4. Poke the caraway seeds with a mortar and mix with the remaining ingredients to make a dressing. Add to the cabbage and let it steep for a few hours.
  5. Coleslaw has a very long shelf life and can be spiced up with a few fruits, raisins or lettuce leaves.

Russian winter salad (Olivier salad):

  1. Slice the beef and cook for 30 minutes. Then cut into small cubes. Alternatively, cut the meat sausage into small cubes.
  2. Cook the potatoes and carrots, boil the eggs hard, also cut into small cubes.
  3. Finely chop the onions and pickles.
  4. Put everything together in a salad bowl, fold in the mayonnaise and season with salt and pepper.
Dinner
European
winter salad

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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