After lots and lots of root vegetables, by the end of winter I’m hungry for fresher things. We didn’t really have a winter as such. It was far too mild and it hardly snowed. We went off in the search of snow twice, found some, too, but it could have been more. Still, potatoes, squash, and other root vegetables dominated our menu. We had bitter greens and things I had canned in summer, e.g. apricots and artichokes to help us through. But I can’t wait for my herbs to start growing again and that first head of lettuce.
I like this combination for a number of reasons. The Belgian endive is buttery and mild, the fennel crunchy and strong and the apples sharp and sweet. It is still very wintery, but fresh-tasting and it makes me feel like spring is near.
I made a creamy dressing to go along with it made of my go to vinaigrette and added (a lot) of sour cream and herbs.
Late Winter Salad
- fennel, thinly sliced lengthwise
- Belgian Endive, thinly sliced lengthwise
- apple, thinly sliced
- olive oil
- white Balsamic vinegar
- Dijon mustard
- sour cream
- herbs and scallions
- salt and pepper
