One of the fun aspects of my CSA Vegetable Box is identifying the various things in it. Included in this week’s box were two bags of greens. One bag I was able to identify as mixed braising greens. I was stumped by the contents of the second bag:
Turns out it’s a variety of winter spinach – the leaves are a lot more firm than the spinach I’m used to seeing. There was another item in my box that I thought I recognized as white radishes, but I found out they were a kind of baby turnip – crisp and flavorful, ready to eat raw. The radishes were a variety I hadn’t seen before:
Using these as my starting point I decided to try my hand at another winter salad. I added wheat berries to the salad to add a little protein (and because I love their flavor and texture), but that’s optional. Since this is a salad, I didn’t measure any ingredients, except for the dressing – proportions don’t really matter, except according to your taste.
In a large bowl, I combined:
- winter spinach (large pieces torn)
- 2 radishes, sliced thin
- 1 baby turnip (raw), peeled and cut into a small dice
- 1 large handful of cooked wheat berries (I keep cooked wheat berries in my freezer, then defrost as many as I need when I’m ready to use them; I describe how to cook them here.)
- 1 steamed beet, chopped (I used one of the extra beets that I steamed when I made arugula salad earlier this week)
- dried cranberries (I used a small handful)
For the dressing, I wanted something a little sweet that would complement the cranberries and off-set the spicy radishes. I always have a wide variety of vinegar on-hand (red wine, white wine, balsamic, aged balsamic, white balsamic, cider, sherry, rice, … I’m sure you get the idea). One of my favorite sweet vinegars is fig-infused white balsamic (my local Publix sells Alessi brand, which is not at all expensive). For the dressing, I combined:
- 4 Tbsp. fig-infused vinegar
- 2 Tbsp. olive oil
Of course, you can adjust the volume depending on the size of your salad. Also, a note about the proportion of vinegar to olive oil: I typically use more vinegar in my vinaigrettes than most recipes call for. But in this case, the fig-vinegar is sweet and not terribly acidic, so it doesn’t require as much oil as other types. In fact, I wound up sprinkling a little extra vinegar onto my own salad.