Salad Daze ...

I don't know about you but, here in Divaland, when the weather turns cold my zest for salad goes right out the window along with the air conditioner. I love salads, I truly do ... just not in the winter, and that's a problem. They're a relatively easy way to up your veggie quotient for the day and, really, they're delicious. But, come the first few nips of frosty air and I start composing a litany entitled: "The 47 Things I'd Rather Do Than Make or Eat Another Salad." It goes a little something like this:

1. Shave My Head
2. Leave the House without Mascara
3. Give the Cats a Bath
4. Watch Paint Dry
5. Have a Root Canal
6. Eat Fish
7. Vote Republican
   

... ahem ... you get the idea. And, trust me, I could go on and actually list the other 40. I won't. The point is that I'm almost biologically predisposed to seasonal eating. I want raw, crisp, fresh from the garden food in the warm weather; and rich, hearty baked things when its cold. I also know I can't slack off in the veg-heavy eating. Its good for me, and good for my waistline.

Happily, I was able to combine both the savory, baked veggie goodness and a crisp, raw salad in my meal Monday night. Along with the Chicken and Chard Gratin, I served a yummy salad that was inspired by my sister in law, K ... and no doubt improved by bro's garden-fresh radicchio and escarole.

Escarole and Radicchio Salad with an Orange Vinaigrette:

• 1 small head of radicchio
• 1 medium sized head of escarole
• some very thinly sliced red onion
• 2 naval oranges or tangerines
  
• 1/4 cup of good quality extra-virgin olive oil
• 2 tsp. of red wine vinegar
• juice of one naval orange or tangerine
  
• Kosher salt and freshly ground pepper to taste

Wash and dry the escarole and radicchio thoroughly. Separate the leaves of both and shred into thin-ish strips. Toss to combine and place into a salad bowl. Reserve.

Place the thinly sliced red onion into a small bowl of ice water and allow the onion to sit for 10 to 15 minutes. This will remove any sharp, bitter flavors. Then drain and place a few slices atop the combined escarole and radicchio.

Pour 1/4 cup of olive oil into a glass measuring cup and to it add the red wine vinegar and the juice of one of the oranges or tangerines. Whisk very well, using a small wire whisk, to emulsify the dressing. Add some salt and pepper to taste and reserve.

Peel the remaining orange or tangerine and using a pairing knife, cut it carefully into sections. Place some orange sections atop each salad, drizzle with some of the vinaigrette, serve and enjoy!

Fair waring, these greens are somewhat bitter ... not unlike myself at times ... so if bitter greens aren't your thing, go ahead and substitute another type of lettuce for the escarole. I happen to like the contrast of the sharp, spicy greens and the sweet, citrus-y dressing - but your mileage may vary, of course. This salad was the perfect dish to put an end to my 47 Things Litany. Sometimes it just takes a little creativity and inspiration to get back on the beam. Thanks, again, K!

So, am I alone in my cool weather salad-shunning ways, or are you a seasonal eater too? Curious Diva wants to know.

Bon appetite!