Despite the grey skies and frosty temperatures that come along with Berlin’s long lasting winter, I’ve been in the mood for salads surprisingly often this January. Cozy soups, stewy and rich, would have been more obvious, but no, my appetite longs for winter salads. Celeriac, cabbage, beans, roots, and potatoes inspire my cooking and satisfy my longings for fresh vegetables. And thanks to the addition of citrus fruits, fresh coconut, or turmeric root I never get bored. If you feel the same, take a look at these scrumptious compositions collected on Eat In My Kitchen over the past 3 years (click the titles for the recipes):
Celeriac Salad with Cardamom-Yoghurt, Caramelized Honey Kumquats, and Walnuts
Blood Orange, Olive, and Red Onion Salad with Rucola
Green Bean, Pea and Kumquat Salad with Turmeric and Mint
Potatoes with Cinnamon Hummus, Basil, and Prawns
Beetroot Carpaccio with fresh Coconut and Coriander
Mediterranean Octopus, Fennel and Orange Salad
Beans and Peas with Tahini Lemon Mayonnaise
Orange and Fennel Couscous with Orange Blossom Water and Mint
Belgian Endive and Radicchio Salad with Persimmons
Mozzarella di Bufala, Rucola, Orange, and Chervil Salad
A Salad with Winter Purslane, Sautéed Mushrooms, and Nasturtium Flowers
Belgian Endive, Pomegranate, and Orange Salad with fresh Turmeric
Green Beans, Pear and Walnut Salad with Bacon
La Ratte Potatoes with Roast Lemon Peel, Olives and Parsley
and from my book:
Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese (you can replace the peach with ripe persimmon or pear)
Bavarian Cabbage Salad with Crispy Bacon
(I’m sorry, there’s no picture to share, the quality is too bad. It was one of my early blog recipes …)
Enjoy!
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