The problem is, those vegetables are not at their best in January or February. Salads can be a little lackluster in the winter.
So my new solution is to fill salads with winter appropriate ingredients - lots of protein. Luckily lettuce doesn't really suffer when not in season, so it's a great accompaniment for meats and cheeses. I picked up some heirloom tomatoes at the store because they were insanely cheap. There was a reason for it. Will I ever learn my lesson with buying out of season tomatoes? It must be the eternal optimist in me. I really miss summer tomatoes and I always think maybe, just maybe, this tomato will be different. The mystical winter tomato that will somehow be delicious. And it just never is.
However - the reds and oranges really do add to the beauty of the salad. And a beautiful salad might just be enough to get us through these next few months.
2 Tbsp vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 cup olive oil
3 Tbsp heavy cream
1 head of romaine lettuce
1 bunch of radishes, sliced thinly
2 stalks of celery, cut into matchstick size pieces
2 tomatoes cut into wedges
3/4 cup sliced swiss cheese
1 cup sliced ham
1 cup sliced cooked chicken
2 hardboiled eggs, quartered
- Mix the vinegar and salt in a small bowl and let sit for a couple minutes. Add the pepper and whisk in the oil. Whisk in the cream. Refrigerate until ready to use and then re-whisk to combine.
- Tear the romaine lettuce into bite-sized pieces. Toss with radishes, celery, and half of the dressing.
- Arrange the tomato wedges and eggs around the edge of the bowl.
- Spread the chicken, ham, and cheese over the lettuce and vegetables.
- Salt and pepper the salad. Spoon the remaining dressing over the salad before serving.