Salad shouldn't be an obligation or an afterthought -- and it doesn't always have to be kale, either. Every other Thursday, Elizabeth Stark from Brooklyn Supper will help you make salads you actually want to eat.
Today: Just because it's -10° F with windchill and you've come down with flu-like symptoms doesn't mean you have to be vegetable-deprived, too. Here's how to get your fix of fresh produce -- even in the darkest months.
Seasonal eating is never so tough as in winter, and it's natural to want to give up and restrict yourself to a diet of bread and melted cheese until spring peas show up. But fresh food, even in deepest winter, just takes a little planning. And besides, salad is a great complement to cheesy bread of all kinds.
There are a few key strategies to making a memorable salad in the colder months:
What are your winter salad strategies? Share with us in the comments!
Photos by Elizabeth Stark
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now