Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by not peeling the carrots; scrubbing them was sufficient, and the skins contributed a subtle but pleasant bitterness. We added bulk and contrasting flavor to the carrots with lots of fresh mint (chopped by hand to avoid overprocessing the leaves in the food processor), pomegranate seeds, and toasted pistachios. A bright dressing bound it all together.
Warm Winter Salads
by Steve Dunn
Spinach is the typical choice for tossing with a warm vinaigrette, but there are plenty of other contenders. I wanted to build a satisfying main-course wilted-green salad featuring a few lettuces that don’t get as much attention: frisée, the curly star of French bistro salad; ruffled escarole; and frilly chicory. I hoped that each (or a combination thereof) would soften under a hot dressing and be a unique, robust canvas for all sorts of bold, flavorful ingredients.