Yet well after that wonderful fall harvest has given in to the cold weather, there are a few brave greens, poking their leafy heads up through the frozen land—pioneers on a hard road. They are stout, hardworking and they don’t put up with any funny business. These are the kind of vegetables you’d expect to find drinking in a blue-collar bar. There was a reason Popeye got tougher when he ate spinach, wasn’t there? These vegetables know how to throw a punch, and they’ve taken a few, too. If these greens had hands, they would have scars on them.
They go by names like radicchio and Belgian endive. Mustard greens, spinach and escarole, arugula and broccoli, are all frost resistant and can be used in a variety of ways to keep your winter table mean, green and healthy.
We’ve made this salad with a few comfort food favorites—bacon and green beans. Caramelizing bacon is easy and combined with the green beans will make this one tough salad. If you are trying to keep off the hibernation weight, consider serving this as a main dish.
For the Caramelized Bacon:
• 1 lb bacon
• 1⁄4 cup brown sugar
• 1⁄2 tbsp cayenne pepper
Place bacon in a baking dish and top with sugar and cayenne. Bake at 350 degrees for 16 minutes, flipping bacon once after eight minutes. Allow to cool before serving as this will make
the bacon crisper.
For the salad:
• 1 bulb fennel
• 2 to 5 cups your favorite winter greens, (Popeye and I prefer spinach)
• 1 cup green beans, boiled for 2 minutes
• 1⁄8 cup dried berries
• 1⁄8 cup piñon nuts
Cut off ends of the fennel bulb and slice into vertical strips. Sauté quickly over high heat just until browned. Toss with the other salad ingredients.
For the vinaigrette:
• 3⁄4 cup extra virgin olive oil
• 1⁄4 cup balsamic vinegar (sherry, red wine or
champagne vinegars can also be used)
• 1 tbsp Dijon mustard
• 1⁄2 tbsp kosher salt
• Pepper to taste
Mix vinegar, salt, pepper and mustard. Slowly stir in oil. Toss with the salad. Serve. |
