Fruits and vegetables for winter salads
Fresh and seasonal fruits and vegetables, paired and arranged in
untypical ways, bring a touch of drama to first-course salads for winter
Each salad has make-ahead steps that can save you time as you plan
your holiday entertainment schedule.
Jicama with Green Apple Salad
1/2 pound jicama, peeled and rinsed
1 large tart green apple (such as Newtown Pippin or Granny Smith)
6 tablespoons lime juice
1 teaspoon sugar
6 tablespoons pomegranate seeds
Fresh cilantro (coriander) sprigs
Slice jicama into 18 thin slices, making them half-circles if
possible. Cut apple in half, core, and cut vertically into 36 wedges.
Coat jicama and apple slices with lime juice; lift fruit from juice.
Add sugar to lime juice and reserve.
Make 18 stacks of 1 slice jicama with 2 slices apple on top. Put 3
stacks on each salad plate and fan them out. If made ahead, cover and
chill up to 5 hours.
Just before serving, pour 1 tablespoon pomegranate seeds into
center of each salad. Sprinkle equally with reserved lime juice, then
sprinkle generously with salt and garnish with cilantro. Serves 6.
Red Lettuce Spears with Beans and Tangerine Mayonnaise
1 head (1/2 to 3/4 lb.) red leaf lettuce
3/4 pound green beans, stem ends trimmed and strings pulled off
1/2 teaspoon olive or salad oil
1 to 2 tablespoons tangerine juice
Tangerine mayonnaise (recipe follows)
1 small red or yellow bell pepper, stemmed and seeded, cut
vertically into 16 pieces
2 tangerines, each cut into 8 wedges
Cut lettuce vertically into eighths through core and leaves. Trim
away most of the core, but keep leaves attached. Rinse lettuce gently;
drain. Wrap in paper towels and put in a plastic bag; chill at least 30
minutes or as long as overnight.
In a 4- to 5-quart pan with about 3 inches boiling water, cook
beans on high heat, uncovered, until they are barely tender when
pierced, 2 to 3 minutes; drain beans. At once immerse beans in cold
water until cool; drain. If made ahead, cover and chill as long as
overnight. Mix beans with oil.
On each of 8 salad plates, lay a section of the lettuce and a
cluster of beans. Sprinkle lettuce evenly with tangerine juice. Spoon
1/8 of the tangerine mayonnaise at the base of each cluster of beans;
garnish mayonnaise with bell pepper strips. Serve tangerine wedges to
squeeze individually onto salads. Serves 8.
Tangerine mayonnaise. Mix together 1/2 cup homemade or purchased
mayonnaise, 1 teaspoon thawed frozen tangerine juice concentrate, 1
small clove garlic (minced or pressed), 1/4 teaspoon grated tangerine
peel or orange peel, and 1/8 teaspoon white pepper. Cover and chill at
least 1 hour to blend flavors, or up to 2 days.
Zucchini Noodles with Two Dressings
About 1 pound medium-size (2 or 3) zucchini, ends trimmed
Raspberry dressing (recipe follows)
Green or gold pepper dressing (recipe follows)
1 lemon and 1 lime, each cut into 6 wedges
With a knife, Oriental shredder with fine or coarse blade, or
coarse shredder, cut zucchini into long, very thin slivers; draw
zucchini full length across shredder blade or holes.
Divide zucchini equally, mounding onto the center of 6 salad
plates. If made ahead, cover and chill up to 5 hours.
On each plate, spoon about 2 tablespoons raspberry dressing about
halfway around one side of the zucchini; fill the space on the opposite
of the plate with the pepper dressing. Garnish plate with a lemon and a
lime wedge and with watercress sprigs. Makes 6 servings.
Raspberry dressing. In a 1- to 1 1/2-quart pan on high heat, melt
1 tablespoon raspberry jam or jelly, stirring constantly; remove from
heat and stir in 3 tablespoons red wine vinegar.
Whisk jam and vinegar with 1/2 cup salad oil and 1 tablespoon
minced shallot or red onion; add salt and pepper to taste. Use, or
cover and chill up to 2 days.
Green or gold pepper dressing. To food processor or blender, add
1/3 cup each olive oil or salad oil and diced green or yellow bell
pepper, and 1 tablespoon minced shallot. Whirl until pepper is pureed.
Season to taste with cayenne. If made ahead, cover and chill up to 1
day. Before serving, blend in 2 tablespoons white wine vinegar and salt
and pepper to taste.
Photo: A fan of lightly cooked green beans and a spear of red leaf
lettuce are united by tangerine mayonnaise and a squeeze of tangerine
Photo: Pomegranate seeds brighten jicama and apple slices (above);
zucchini cut like spaghetti has raspberry, pepper dressings