Stay on track with healthy eating habits and try these easy and delicious winter salads that are bursting with flavor, packed with nutrients, and will satisfy your hunger even on a cold winter’s day.
Below are Citrus & Fennel and Kale Winter salad recipes from PICNIC LA’s Executive Chef, Alex Resnick. The newest team of Darling interns was recently welcomed with a brunch at PICNIC, and we’re excited to share a few bites that you can make at home, below!
Citrus & Fennel Winter Salad
“This colorful salad is perfect for brightening up a gloomy winter day. Fennel and citrus is amazing this time of year, and I created this salad to highlight their amazing flavors and texture. At Picnic LA we use exceptional J.J.’s Lone Daughter Ranch Valencia oranges, and Underwood Family Farms sweet fennel. Savoy cabbage adds a satisfying crunch, while citrus juice bursts through with tons of flavor.”
–PICNIC LA‘s Executive Chef, Alex Resnick
Ingredients:
3 fennel bulbs (with their fronds)
1 head savoy cabbage
1 pink or white grapefruit
2 (+1 for juice) valencia or navel oranges
1 tbsp celery seed
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lemon juice
¼ cup extra virgin olive oil
1 bunch fresh dill
Kosher salt to taste
A small Japanese mandolin makes this recipe a breeze.
Serves 4
Directions:
1. Core the fennel bulbs and pick the fennel fronds from the stalks. Thinly shave on a mandolin or with a sharp knife.
2. Core the savoy cabbage and it shave as thin as the fennel.
3. Peel two of the oranges and slice them into thin rounds or half-moons.
4. Mix all of the ingredients together in a bowl, and let sit for 10 minutes.
5. Transfer into a serving vessel and top with extra fennel fronds, orange segments, and dill.
Winter Kale Salad
“This kale salad uses the most seasonal produce to make a bright and fulfilling lunch or light dinner. Pomegranate molasses can be found at a local middle eastern grocery store, and has a wonderful sweet and salty flavor.Kumquats are best around this time of year, and they add an amazing tartness to the salad, while ricotta salata adds some creaminess.”
–PICNIC LA‘s Executive Chef, Alex Resnick
Ingredients:
2 Bunches Black Kale
1 Cup Kumquats
1/4 Cup Pistachios
1 Cup Ricotta Salata
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 Cup Honey
1/4 cup Olive Oil
1/4 cup Water
1/2 Tsp. Black Pepper
Kosher salt to taste
Serves 4
Directions:
1. Wash and chop the kale into thin strips.
2. Toast the pistachios in a 325F oven for 20 minutes until golden.
3. Cut the kumquats into quarters.
4. Crumble the ricotta salata into bite-sized pieces.
To make the vinaigrette: Mix together the pomegranate molasses, honey, lemon juice, olive oil, water, black pepper, and salt. Adjust to taste with salt.
To make the salad: Toss all ingredients together in mixing bowl, except the ricotta. Once well mixed and shiny, place into a bowl, and top with the ricotta.
What’s your favorite winter produce?
Images via PICNIC LA
