Winter Woodford Salad
This salad is sunshine on a plate; it’s the perfect complement to cold weather stews and roasts, and easily shape shifts through the seasons according to what’s on the grocery shelf or farmers market table. photos by Talitha Schroeder
the salad
the base:
spinach, arugula or other local lettuces
the toppings:
avocado, for rich creaminess (or marinated butterbeans)
citrus for bright acid (assorted is best)
pickled red onion, for color & crispy brightness
poached & marinated chicken, for protein (or chickpeas or other cooked beans in addition or plus)
candied walnuts, for sweet crunch
the dressing:
2 T Meyer lemon juice
2 t dijon mustard
4 t honey
3 T tahini
¼ c olive/neutral oil blend
salt & pepper
Start with everything but the oil, whisk or purée until combined. Slowly drizzle in oil, whisking/pureeing until combined. Taste for seasoning by dipping a leaf of your base in the dressing. Add warm water if too thick! Makes ~ 1 cup.
the assembling:
Toss your base in dressing with tongs. Place dressed greens layer on the bottom and build up toppings, give another drizzle of dressing on top and for the final touch, your walnuts (always last to minimize sogginess!)
the toppings prep
Poached Chicken
2 chicken legs or thighs | garlic cloves | lemon slices | whole peppercorns | salt | water
Place the chicken thighs in a soup pot in a single layer. Add enough cold water to cover the chicken by 1-2”, add aromatics and seasonings
Turn the heat to medium, and bring the water and chicken to a low boil
Place the lid on the pot, and turn off the heat. Allow the chicken to sit in the hot water for 10 minutes or until the thighs are cooked to an internal temperature of 175F.
Remove the chicken from the water. Give them 5 minutes to cool off before pulling the meat off the bone
Sugared Walnuts
1 egg white | 1# walnut halves | ⅔ cup white sugar | ⅓ cup brown sugar | 1 tablespoon salt | generous pinch of cayenne
Whisk egg white til foamy. Add walnuts and stir to coat.
Add sugars and spices, mix until well blended.
Spread in a single layer on a parchment lined sheet pan.
Bake low and slow (275°, 20-35 minutes) until crispy, stirring at intervals. Watch closely – once they start to brown, it only takes a minute or two to go from golden to oops.
Pickled Onions
one medium red onion | 1 teaspoon whole peppercorns | 1 cup apple cider vinegar | 1 cup water | 3 tablespoons sugar | 1 tablespoon kosher salt
Slice your onion as thin as possible and put in a jar big enough to hold it. Heat vinegar, water, sugar & salt in a pot and stir until sugar & salt are dissolved. Let mixture cool and then pour over the onion slices. Let mixture sit for up to 1 hour before using.
Store in the fridge for up to 2 weeks!
Related Content
The Winter Table
It’s easier than ever to eat both seasonally AND locally, even in the midst of winter. And when your menu needs a spark of color and flavor, we have tips for that too!
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