She Strengthens

Elevate Your Meals with This Refreshing Winter Salad

As the seasons change, our taste buds crave something fresh and revitalizing. This winter salad is the perfect antidote to rich comfort foods, and it’s equally delightful as a standalone dish paired with crusty bread and aged cheese.

A Harmonious Balance of Flavors

The key to this salad’s success lies in its thoughtful combination of ingredients. Minced shallot, capers, and fresh Italian parsley leaves create a savory base, while white wine vinegar and granulated sugar add a touch of sweetness. The pièce de résistance is the extra-virgin olive oil, which brings everything together in perfect harmony.

Planning Ahead for a Stress-Free Meal

To make the most of your time, prepare the vinaigrette up to 4 days in advance. Simply combine the ingredients in a large nonreactive serving bowl and whisk until smooth. Store it in the refrigerator until you’re ready to assemble the salad. You can also wash and dry the greens up to 4 days ahead, keeping them fresh in the vegetable drawer.

A Delicious and Easy Recipe for Any Occasion

This salad is an excellent addition to any meal, whether you’re hosting a special occasion or simply need a quick weeknight dinner. With its short preparation time and minimal active cooking, it’s an ideal choice for busy home cooks.

Recipe Details

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 5 minutes
Active Time: 5 minutes

Ingredients

• 1 tablespoon minced shallot
• 2 tablespoons capers, drained, rinsed, and finely chopped
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 2 tablespoons white wine vinegar
• 1 teaspoon granulated sugar
• 1/4 cup extra-virgin olive oil
• 1 small head radicchio (about 8 ounces), torn into bite-size pieces, washed, and dried
• 1 small bunch arugula (about 4 ounces), torn into bite-size pieces, washed, and dried
• 2 small heads endive (about 6 ounces), torn into bite-size pieces, washed, and dried

Assembly and Serving

Combine the shallot, capers, parsley, vinegar, and sugar in a large nonreactive serving bowl. Whisk in the olive oil until fully incorporated. Add the prepared greens and toss to coat, seasoning with salt and freshly ground black pepper to taste. Serve immediately and enjoy!