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In the Kitchen
Winter white salad — a crisp, cool antidote to searing summer heat

Photo: Kayleigh Van Vliet Baig

This summer heat has got me breaking a sweat — maybe even giving me delusions as I think about lying in a bed of snow or drifting away on an iceberg. I’d rather be anywhere freezing than right here sweating.

There is one thing I can do to break this heat, whip up a cool refreshing salad. This winter white salad gets its name from its ingredients, all things that are relatively produced during the winter. The ingredients are bitter and are dressed in a sour lemon vinaigrette. The flavors of the ingredients are complimenting to each other and the lemon vinaigrette brings in another dimension on your palate.

You might be asking yourself why on earth would I want to indulge myself in a bitter tasting salad? Perhaps it’s because this salad pairs well with a crisp glass of Pinot Grigio or Sauvignon Blanc. Hmmm, crisp, refreshing salad with a chilled glass of white wine? I think I’ve finally stopped sweating just thinking about it.

If your palate is not up for the total bitter challenge you can replace some ingredients with others — just remember you’ve got to follow the rule of keeping all ingredients white (well as close to white as can be.) A cucumber peeled and seeded could easily replace the asparagus, giving you more of a cool refreshing crunch. Or if you need to kick it up a notch peel some radishes and thinly slice them adding a bit of crunchy bite.

Winter White Salad with Lemon Vinaigrette

Ingredients:
3 Belgian endives
1 small head of frisée or escarole
1 bulb fennel
1 bunch of white asparagus
1-8 oz can hearts of palm
1/4 cup Parmigiano Reggiano, shaved

For the Vinaigrette:
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon whole grain mustard
2 teaspoons honey
salt & pepper to taste

• Bring a small pot of water to a boil. While the water is heating up, cut the frisée, removing the dark green parts and the core. Wash, dry and place in a large bowl. Next, remove the green parts from the fennel. Using a mandolin or a sharp knife, shave the fennel making very thin slices, about 1/8 of an inch. Add this to the bowl with the frisée. Remove the hearts of palm from the can and strain the juices. Cut into thin slices and add to the bowl of frisée and fennel.

• In a small bowl whisk together the ingredients for the vinaigrette. Taste for seasoning and set aside.

• Remove the tough ends from the white asparagus. Prepare an ice bath to cool down the asparagus after blanching. Place in the boiling water for approximately 2 minutes or until the asparagus is just tender. Immediately remove and place in the ice bath. After the asparagus has cooled remove from the ice bath and cut into 1/4 inch pieces; add to the large bowl with the rest of the salad ingredients. Lastly cut the endive on a thin bias being sure to avoid the core. Add to the bowl with the other ingredients. Toss with the vinaigrette and season to taste.

Note: If intended to make a bit ahead of eating be sure to toss the fennel in some of the vinaigrette to prevent browning. Also wait until last minute to add the endive to prevent browning as well. The frisée and asparagus can be prepared ahead with no browning. The salad is best prepared and served when ready to eat.