Winter Food That Isn't Beets
One of the hardest things about eating with the seasons in a place with cold winters is, well. Winter. Stuff doesn’t really grow for several months, so you’re left eating whatever stores well from the summer and fall. For some people this means jars upon jars of preserved fruit, but for lots of us it means lots of beets, cabbage, and potatoes. And squash and celery root and parsnips and carrots and apples. Did I say beets? Let me say it again: BEETS.
All of these are great things, but eating them constantly can get kind of old, and can leave you feeling pretty heavy. But! There is hope for you, o bloated January Locavore. I came up with this great slaw that is delicious, crunchy, and fresh. And it travels very well, so it’s a great thing to pack for lunch.
Fresh & Juicy Winter Slaw
Serves 4 as an appetizer
Juice of 1 lime (zest the lime before juicing — see below)
1 tbsp. mustard
1 tbsp. honey or maple syrup
salt to taste
1/2 cup olive oil
1 medium-sized fennel bulb
1 small head radicchio
1 large carrot
1 Granny Smith apple
Zest of 1 lime
1/3 cup walnuts (toasted and/or candied if you’re feeling fancy)
optional: 1/2 cup (not packed) fresh parsley leaves
In a small (8-oz) jar, combine mustard, lime juice, salt, and honey. Mix well. Add oil, cover jar, and shake well to combine. Taste and adjust as necessary.
Chop up the radicchio into thin slices. Cut the fennel very thin using either a good vegetable peeler, a grater, or a mandolin. Peel the carrot and cut it into matchsticks, or use the peeler to shave it into thin strips. Leave the skin on the apple and cut it into matchsticks. Toss radicchio, fennel, carrot, apple, lime zest, and parsley (if using) together in a salad bowl. Dress salad even if not serving immediately. Top with walnuts just before serving.