Winter Crudite Salad Recipes

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WINTER CRUDITE SALAD



Winter Crudite Salad image

Choose a celery root that seems heavy for its size.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1/2 teaspoon Dijon mustard
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery root, (about 3/4 pound)
4 carrots, cut into 2 1/2-inch julienne strips
8 red radishes, (about 1/2 pound), thinly sliced

Steps:

  • In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
  • Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
  • Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.

WINTER FRUIT SALAD



Winter Fruit Salad image

This is a salad with quinoa. It is a grain that is similar to rice and couscous and is available in most health food stores.

Provided by Barrett

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 ⅓ cups quinoa, rinsed
1 ½ cups water
2 kumquats - seeded and chopped
2 tablespoons chopped fresh cilantro
¼ cup olive oil
2 ½ tablespoons lemon juice
½ teaspoon kosher salt
1 Bosc pear - peeled, cored and chopped
1 cucumber - peeled, seeded and chopped
1 cup trimmed and coarsely chopped watercress

Steps:

  • In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
  • In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
  • In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 32.1 g, Fat 11.5 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 166.5 mg, Sugar 4.2 g

WINTER CRUDITéS



Winter Crudités image

Categories     Pepper     Steam     Winter     Raw     Simmer     Boil

Number Of Ingredients 23

Broccoli
Cut into large florets; steam until bright green and crisp-tender, 2 to 5 minutes.
Brussels Sprouts
Trim stem ends; score with an X. Halve crosswise, and steam until bright green and tender, 8 to 10 minutes.
Carrots
Peel; cut into 2-inch lengths, then halve or quarter if thick. Serve raw.
Cauliflower
Cut into large florets; steam until crisp-tender, 3 to 5 minutes.
Celery
Trim base of stalks. Wash and dry; cut into 2-inch lengths. Serve raw.
Endive
Trim stem end; separate leaves. Wash quickly and dry well. Serve raw.
Fennel
Trim away fronds, stalks, and outermost layer; remove tough core, and cut bulb into 1/2-inch strips. Serve raw.
New or Small Potatoes
Scrub and halve; steam until tender, 15 to 20 minutes.
Lemon-Thyme Dip
1 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
(makes 1 1/2 cups)

Steps:

  • PLAN AHEAD
  • If serving crudités at a party, plan on 1/8 to 1/4 pound of vegetables for each guest. The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season. Some vegetables (celery and carrots) can be served raw; others should be steamed.
  • Prepare to Steam
  • Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid). Fill with enough salted water to come just below basket, and bring to a boil. Prepare an ice-water bath; place a colander inside, over the ice. Line a baking sheet with a double layer of paper towels.
  • steam vegetables
  • Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts). Place vegetables in the basket; reduce heat to a simmer. Cover, and steam as directed. Add water to pan as needed between batches to prevent scorching.
  • cool and drain
  • With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch). Once completely cooled, transfer vegetables to paper towels to drain. Pat dry.
  • Store
  • Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors don't mix), and refrigerate.
  • Serve
  • Arrange on a platter with dip alongside.
  • Lemon-Thyme Dip
  • In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.

CRUDITE SALAD A LA GRECQUE



Crudite Salad a la Grecque image

The French term "a la grecque" ("in the Greek style") refers to this salad's marinade of lemon juice, olive oil, and oregano, which is used to flavor the raw vegetables.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 12

4 shallots, minced
1 1/2 cups olive oil
1 tablespoon dried oregano
1 large head cauliflower (2 1/2 pounds)
1 large head broccoli (1 1/2 pounds)
24 button mushrooms
6 stalks celery, ends cut and strings removed
6 carrots, peeled
24 small radishes, scrubbed and trimmed, about 10 ounces
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup freshly squeezed lemon juice (about 6 lemons)

Steps:

  • Combine shallots, olive oil, and dried oregano in a small saucepan, and place over medium-low heat. Let cook until shallots are translucent and very soft, about 20 minutes. if oil starts to sputter or brown, reduce heat.
  • Meanwhile, cut vegetables, and set each aside in its own, separate bowl: Cut cauliflower and broccoli into bite-sized florets. Trim stems from mushrooms, and cut them in half. Slice each celery stalk and carrot into 3-inch-long, thin sticks. Slice larger radishes in half.
  • Season each bowl of vegetables with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add lemon juice to shallots and warm oil; stir to combine. Pour just less than 1/6 of the mixture over each bowl of prepared vegetables, keeping in mind that the mushrooms will absorb the dressing and require a little more than the other vegetables. Toss each bowl of vegetables; let stand for between 1 and 4 hours. Arrange vegetables on platter, and serve.

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