winter salad olive oil



winter salad olive oil

winter salad olive oil
This flavorful chopped salad is the perfect recipe to take a break from lettuce and tomatoes for the winter. Other winter vegetables that taste great chopped in a salad are ...brussel sprouts, red onion, parsnips, celery root, and beets. When the end of the year comes around and I have our freshly pressed Extra Virgin Olive Oil, I still enjoy salads, but I make them with winter vegetables.

Tips For A Great Salad

● Don’t skip the salt. When massaged into the rough winter greens (i.e. kale and cabbage), salt softens them up
● Add some toasted nuts for some added crunch and protein
● Mix in some fresh herbs for an added kick
● Make sure the olive oil you use for the dressing is extra virgin to keep your salad healthy and for that delicious taste of cold-pressed olives

How to Make Winter Kale Salad

This no lettuce winter salad recipe is super easy to throw together. First, cook your meat (we like turkey or pork) in a skillet with olive oil and garlic until it begins to brown.

Add all the vegetables to a large bowl and grab a smaller bowl to create the dressing.

For the dressing, whisk together the olive oil, goat cheese, lemon, herbs, and salt. Massage the vegetables with the dressing for about 2 minutes until the salad softens. Toss in the cooked meat and serve.

Winter Salad Recipe: Chopped Kale and Goat Cheese

Ingredients

  • 10 ounces pork or turkey, cut in small pieces (optional)
  • 6 tablespoons jovial Extra Virgin Olive Oil, plus more for cooking meat
  • 1 clove of minced garlic
  • 2 cups cabbage, chopped
  • 2 cups kale, chopped
  • 2 cups corn salad (mache)
  • 1 fennel bulb, shaved
  • ¼ cup goat cheese
  • 2 teaspoons lemon juice
  • 2 teaspoons dill, freshly minced
  • 2 teaspoons chives, freshly minced
  • ¼ teaspoon fine sea salt

Instructions

  1. Cook meat in a skillet with olive oil and garlic until it begins to brown.
  2. Add the vegetables to a large bowl.
  3. In a medium bowl, whisk together the olive oil, goat cheese, lemon, herbs, and salt.
  4. Massage the vegetables with the dressing for about 2 minutes until the salad softens. Toss in the cooked meat and serve.