Sometimes, you get in a rut with salad. I get it. Especially in winter, when the season calls for warmer, heartier fare, the last thing you want to reach for is lettuce as the mainstay of meals. Yes, you still crave bright, crunchy flavors. You want something ready to go, without chopping chilled vegetables every day for a cold, cold lunch. No, soggy day-old dressed salads never appeal to you (or anyone, for that matter).
Behold! Your new friend, the quick pickle.
Use this technique once a week and you will have on hand a fresh, sturdy side salad that can weather 5 days in the fridge. Serve it alongside your seasonal winter meals as an ode to the summer salads yet to come.
- 1 head radicchio, core removed and sliced thinly
- 3 carrots, matchstick cut
- ¼ bunch parsley or cilantro
- 1 clove garlic, minced
- 3 tbsp. apple cider vinegar or lemon juice
- ½ tsp. sea salt
- 1 tsp. olive oil (optional)
- fresh ground pepper or cayenne pepper, to taste (optional)
- Combine ingredients in a bowl and wash your hands.
- Use your hands to massage the salad firmly, squeezing handfuls at a time for about 20 times altogether. Salad should decrease in size and be coated evenly with the dressing.
- Taste and adjust the seasonings to taste. Add honey to reduce the tartness, add spice for variety, add more vinegar or salt for a brighter salad. Keep in the fridge for up to 5 days.
Add ginger in place of garlic; add fresh mint; add mustard greens and radish; add cabbage; add beets and celery; add pumpkin seeds and chopped nuts.