 "Photo: ashley wennersherron/The Observer")
Refresh your palate after all of the heavy holiday sweets with this salad that utilizes the fresh, seasonal produce that winter has to offer. Add a few pieces of grilled chicken to make a more substantial lunch, perfect for bringing to an internship or for a quick meal between classes. Not to mention that making your own vinaigrette is infinitely useful; substitute lemon for clementine and you’ve got a classic vinaigrette.
I know as well as anyone that salads can be dull and lifeless. But with these helpful tips, salad will be anything but boring. Fennel, also called anise, is one of the most delicious winter vegetables. Use only the bulb, remove the core, and discard the thin spears poking out of the top. Buy the feta in blocks, not pre-crumbled, as it will last longer; the Whole Foods version is creamy and reasonably priced. The loose greens at Whole Foods sell per pound, and two portions of salad come to less than two dollars. Making sure the salad greens are well dried after being washed helps the dressing stick to the leaves. Double the vinaigrette recipe and invest in a reusable squeeze bottle (lasts about a week in the fridge) and it will be ready for your next salad.
Winter Salad with Clementine Vinaigrette
What you’ll need:
Tools:
A whisk
Tongs
A large bowl
Ingredients:
A portion of mesclun (or other leafy green)
A good chunk of feta cheese
Half a fennel blub, sliced
2 clementines
A few Kalamata olives
2 tbsp extra-virgin olive oil
½ tbsp red wine vinegar
¼ tsp oregano flakes
Salt
Instructions:
- Put the chunk of feta in a bowl and break apart with a pair of tongs.
- Add salad greens, fennel, one clementine (peeled, in segments) and olives.
- Juice other clementine and combine with red wine vinegar.
- Whisk in olive oil in a thin stream. Whisk in oregano.
- Toss salad with dressing, season with salt and serve.
Winter Greek Salad Cooking Video from Fordham Observer on Vimeo.
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