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Winter salads call for a bit of creativity. This one features the interplay of bitter, tart and sweet as well as different textures: from gratings, mini-matchsticks and thin slices.

Winter Salad of Shaved Cucumber and Radish with Lemon Vinaigrette

Finely grated zest and freshly squeezed juice of 1 large lemon (1 scant tablespoon zest, 2 table spoons juice)

1 tablespoon white wine vinegar

2 tablespoons chopped fresh chives

½ teaspoon sugar, or more to taste

Salt

Freshly ground black pepper

¼ cup olive oil

4 ounces frisee, arugula, escarole or a combination of those greens, torn into bite-size pieces

1 large seedless cucumber, sliced paper thin into 4-inch- long pieces, using a mandoline or the wide side of a box grater

3 ounces whole radishes (green tops removed), trimmed and cut into mini-matchsticks

2 (about 12 ounces total) Belgian endive, trimmed and cut crosswise into thin slices

Whisk together the lemon zest and juice, the vinegar, 1 tablespoon of the chives and ½ teaspoon of sugar in a small bowl. Season with salt and pepper to taste. Slowly pour in the oil, whisking to form an emulsified vinaigrette. Taste, and adjust the seasoning as needed.

Divide the greens among individual plates; arrange the cucumber slices to display their curves. Sprinkle the radish and endive over each portion.

Spoon the vinaigrette over each salad (using all of it). Garnish with the remaining tablespoon of chives. Serve immediately.

Serves 6.

Per serving: 110 calories, 2g protein, 6g carbohydrates, 9g fat, 2g saturated fat, no cholesterol, 75mg sodium, 3g dietary fiber, 2g sugar.