what's for dinner in January? salads, salads, salads...

winter salads 

Party’s over. January is all about rebooting eating habits. This month I've been making salads that are significant enough to serve for dinner to combat December’s carb-loading and heavy drinking.

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chopped antipasto salad

serves 4-6

This is something that can be thrown together out of a variety of leftover ingredients, especially if you made an antipasto platter earlier in the week. If you'd like to make it ahead of time, mix all the salad components together but leave out the romaine.  Add the lettuce and the dressing right before serving.

1 large head romaine lettuce, chopped into 1 inch pieces

1 cup rinsed garbanzo beans

8 oz salami, cubed

8 oz pepperoni, cubed

1 /3 cup thinly sliced pepperoncini peppers

1/2cup olives, roughly chopped

1/2 cup thinly sliced marinated roasted red peppers

1/2 cup thinly sliced red onion

1 cup artichoke hearts, chopped

8 oz small fresh mozzarella balls (ciliegine)

1/3 cup shaved Parmesan cheese

For the dressing

1 tablespoon apples cider vinegar

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly found black pepper

1/3 cup extra virgin olive oil

To make the dressing, add all the ingredients in a medium sized bowl.  Slowing add in the  olive oil, whisk until all the ingredients are well combined.

In a large bowl, combine all the salad ingredients. Add the vinaigrette and tossed well. 

 

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shrimp salad with grapefruit, fennel, pistachios and grapefruit vinaigrette

serves 4

 

  • 2 large grapefruit, supremed*

  • 1 pound large shrimp, steamed

  • 1 small bulb of fennel, sliced. save a few pieces of fronds for serving

  • 1/4 cup pistachios, lightly toasted

  • 1 medium red onion, thinly sliced

for the dressing:

  • 1/3 cup fresh grapefruit juice (about 1/2 of a large grapefruit)

  • 3 tablespoons grape seed oil

  • 1 tablespoon honey

  • 1 clove of garlic, minced

  • 1/2 tsp of sea salt and about 1/4 tsp freshly ground black pepper

for the dressing, add all ingredients together and whisk until combined.  Taste for sweetness and add more honey, salt and pepper if needed.

In a large bowl, combine all ingredients. Add the dressing and mix well. Garnish with 1-2 tablespoons of the fennel fronds.

* How do you supreme citrus? 

https://www.epicurious.com/expert-advice/how-to-supreme-citrus-gallery/list

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winter pesto

Instead of a classic pesto made from summer basil, simply substitute a few ingredients, namely baby kale, for its winter version.  Roast some tomatoes in the oven with a bit of olive oil and salt. Then add mozzarella, about 1/3 cup of the pesto, and a handful of toasted walnuts. 

It's  tasty on pasta, too, of course.  A good rule of thumb is 1 cup of pesto equals 1 pound of pasta. Or add 8ounces of cream cheese and you have an awesome cold or hot dip.

kale pesto

makes about 1 cup

  • 1/2 cup toasted walnuts

  • 2 1/2 cups baby kale

  • 1/2 tsp kosher salt

  • 2 garlic cloves

  • 2 tablespoons lemon juice (about 1 medium lemon)

  • 1 cup freshly grated Parmesan cheese

Pulse walnuts in a food processor until finely chopped. Add kale, salt, and garlic. Pulse until all ingredients are well combined.

Scrape down the sides of the processor and slowly add in the olive oil while the motor is running. Finally, add the Parmesan and pulse a few more times. 

 

 

Dinner, LunchDena Regersalad, saladsComment