Winter Greens
Salad • Gluten-Free
Bitter, bright, unapologetic. This salad doesn’t try to be a meal. It knows exactly what it is—the sharp counterpoint to everything rich on the table. And the dressing? Four ingredients. No excuses.
The Salad
- 4 cups mixed winter greens (arugula, radicchio, frisée)
- Shaved Parmigiano-Reggiano (generous)
- 1/4 cup toasted pine nuts or walnuts
- Flaky sea salt
- Cracked black pepper
Method
- Wash and dry the greens thoroughly. Cold, crisp leaves are non-negotiable.
- Toss lightly with the dressing (below)—just enough to coat, not drown.
- Plate on a wide dish. Shave the parm directly over the top with a vegetable peeler. Scatter the toasted nuts.
- Finish with flaky salt and a crack of pepper. Serve immediately before the greens lose their nerve.
The Dressing
- 3 tbsp good extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Pinch of salt
Whisk the olive oil, lemon juice, Dijon, and salt together until emulsified. That’s it. If your dressing has more than four ingredients, you’re overcomplicating things.