Archive for Winter Salads – Page 2

A Lemon Vinaigrette

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A very, very good dressing that I think is especially suited to some new spring greens!   Try it, I think it will become a favourite of yours too!

_DSC0559 nx2 ver 2Makes Approximately 1/2 Cup

½ clove garlic, smashed
1 ½ tsp. lemon zest, finely grated
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1 ½ tsp. Dijon mustard
1 ½ tsp. mild honey
¼ tsp. salt
¼ tsp. freshly ground black pepper
3 Tbsp. EVO
2 Tbsp. canola oil
1 ½ tsp. chopped fresh oregano



Put everything into the blender except the EVO. Blend well; with the blender running, slowly drizzle in the EVO until everything is well combined.  Transfer to a bowl and add the oregano and salt & pepper to taste.  Store in fridge until ready to use.

Phyllis Signature



Dreaming Of Spring Salad Dressing

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This dressing has been in my repertoire since early 1990! It is just plain yummy on fresh greens. I have made all sorts of adaptations to the original recipe and they are all, if I may say so, excellent!  I am always fond of using fresh herbs, they have such a “live” taste!

Makes Approximately 1 1/4  Cups

½ cup each canola & EVO
1 egg
4 ½ tsp. red wine vinegar
1 ½ tsp. sugar
1 ½ tsp. mayonnaise
1 small clove garlic, smashed
2 tsp. Dijon mustard
1 tsp. dried tarragon, crumbled, or 2 tsp. chopped fresh
¼ tsp. Tabasco sauce
½ tsp dried thyme, or 1 tsp. chopped fresh
1 very small piece of onion

Combine everything in a blender & blend until smooth and light. Place in a jar & chill until ready to use. Dressing will keep 3 days in the fridge.

Phyllis’ Variations on The Dreaming

*2 tsp. of balsamic vinegar and 2 ½ tsp. red wine vinegar for the 4 ½ tsp. red wine vinegar
*Dried basil & dried oregano for the dried tarragon
*Raspberry vinegar for the red wine vinegar, using the thyme & tarragon in the original dressing

Chef Salad

An oldie but goodie! My Dad loved this salad and turned me onto it a long time ago. I think in those days it was dressed with Thousand Island.   It’s the perfect way to use up some of that Christmas turkey & ham if you have some left over!  The salad goes over a treat anytime of the year though!

Makes 8 Servings

1 large head romaine lettuce, or a combination of romaine, leaf & butter lettuce, (if you can find Little Gem lettuce, substitute it for the romaine & butter lettuce)
1 small head radicchio
1 bunch watercress, stems removed
½ cup chopped green onions
12 oz. each cooked boneless chicken & cooked smoked ham, cut into julienne strips
8 oz. Gruyere cheese, grated on large holes of box grater or processor
4 hardboiled eggs, each cut into 4 wedges lengthwise or chopped coarsely
8 – 12 cherry tomatoes, halved
½ English cucumber, thinly sliced or an equal amount of the small cucumbers now available
1 red bell pepper (or a combination of red & orange), cut into thin slices or strips
1 large carrot, grated
Tarragon dressing (recipe below)

Tear lettuces into bite size pieces & place in a large bowl with the watercress & green onions. Place mixed lettuces onto 8 individual dinner plates. Arrange the chicken & ham strips on top of the greens; top with the grated Gruyere. Arrange the egg wedges or chopped egg around the salad; garnish with the cherry tomato halves, English cucumber slices & bell pepper slices or strips. Serve with the tarragon dressing.

Tarragon Dressing:

1/2 cup canola or other flavourless oil
1/4 cup EVO
1/4 cup white wine vinegar
1 egg
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 Tbsp. dried tarragon or 2 Tbsp. chopped fresh tarragon
1 clove garlic, minced
1 tsp. Dijon mustard
1/2 tsp. salt
Freshly ground black pepper to taste

Combine all ingredients in a blender or food processor & process 1 minute until thickened.

Celeriac Salad

In the fall & winter, when you can buy locally grown celeriac (also known as celery root), is the time for this salad. Blanching the celeriac keep it from darkening. It need only be done for 10 seconds or so, as it still needs to be crisp.

Makes 6 – 8 Servings

1 large celeriac, peeled, julienned, blanched** & drained very well
3 large celery stalks, thinly sliced at an angle
2 apples, preferably with red skin, cored & cut into thin slices,
¼ lb. Vintage Gruyere cheese, julienned
2 Tbsp. finely chopped Italian (flat-leaf) parsley
¼ cup finely chopped chives or green onions

For the Dressing:

1 cup mayonnaise
1 Tbsp. coarse ground Dijon mustard
Juice of 1 lemon
Salt & freshly ground black pepper to taste

Garnish: 6 large butter lettuce leaves (red butter lettuce would look great) & 2 Tbsp. chopped celery leaves

Make the Salad:

Toss together the celeriac, celery, apple & Gruyere in a large bowl. In a medium sized bowl, combine the mayonnaise, mustard, lemon juice & salt & pepper. Add to the celeriac mixture & toss together until all ingredients are coated with the dressing. Stir in the parsley, chives or green onions & chill until ready to serve. Place a butter lettuce leaf on each plate; top with the celeriac salad & sprinkle each with the chopped celery leaves.

**To see how to blanch the celeriac, please go to Blanching Vegetables.

Celeriac, Apple Salad With Hazelnut Vinaigrette

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In the fall & winter this salad has it all; local celeriac (also known as celery root), celery, fennel, apples & hazelnuts all from our Farmer’s Markets. What luck! You know what they say “eat your roots”.  Celeriac may not be beautiful looking but it has a lovely delicate celery flavour that is terrific in soups or even mashed potatoes!

Makes 4 – 6 Servings

For the Vinaigrette:

2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
½ tsp. salt
½ small garlic clove, pressed
¼ cup hazelnut oil + extra for drizzling (opt.) or use all EVOO
2 Tbsp. EVOO

NB:  You can add a bit of liquid honey to the dressing if you find it a little too sharp.

Whisk all ingredients together except the two oils. Combine the oils & slowly whisk to combine dressing.

For the Salad:

1 medium celeriac, peeled, cut into matchstick-size strips, blanched**
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips


Parmigiano-Reggiano shavings
2 Tbsp. each finely chopped celery leaves, Italian (flat-leaf) parsley
1/2 cup Toasted hazelnuts**

Combine the celeriac, fennel & apple in a large bowl. Toss with the vinaigrette. Place the salad on 4 – 6 individual salad plates; top with the Parmigiano-Reggiano, celery leaves, parsley & toasted hazelnuts.

**If you would like to see how to blanch the celeriac, please go to Blanching Vegetables.

**If you would like to see how to toast the hazelnuts, please go to Toasting Nuts.

Phyllis Signature_01

Waldorf Chicken Salad

This combination of chicken, celery, apples, grapes, walnuts with blue cheese is, in my opinion, a classic main course salad!  You could use cooked, cubed turkey for the salad too.

Makes 8 Servings

4 chicken breasts (6 cups) cooked, cut into ½” cubes
1 ½ cups each celery & apples, cut into ½” dice
¾ cup each chopped green onions & toasted walnuts, or pecans**
1 cup red grapes, halved
12 oz. blue cheese, crumbled
2 – 3 heads butter lettuce
1 small head radicchio or red leaf lettuce


¼ cup chopped fresh parsley
8 sprigs of fresh dill, fronds removed from stem or fresh chives
8 small stems of red grapes

Dressing :

1 ½ cups mayonnaise (light would be fine)
1 ½ Tbsp. fresh lemon juice
1 tsp. Dijon mustard
Salt & freshly ground black pepper to taste

Whisk the dressing ingredients together in a medium bowl; season to taste with salt & pepper.

Assemble the Salad:

Combine the chicken, celery, apples & grapes. Gently fold in the dressing to combine; season with salt & pepper to taste. Place leaves of butter lettuce & radicchio or red leaf lettuce on 8 dinner plates. Divide the chicken mixture evenly between the plates; top with blue cheese; garnish with toasted walnuts, parsley, dill fronds or chives & grapes.

**To see how to toast the nuts, please go to Toasting Nuts.

Pear And Duck Confit Salad

By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses!  You can get duck confit at Oyama Sausage**.

Makes 4 Servings

1 tsp. Dijon mustard
1 Tbsp. Sherry vinegar
5 Tbsp. EVO
2 Tbsp. finely chopped shallot
½ cup pecans, coarsely chopped
2 duck confit legs**
3 firm-ripe Anjou or Barlett pears, preferably red ones
8 cups mixed greens, such as frisee, tender watercress sprigs & baby spinach leaves
2 oz. crumbled Roquefort or other blue cheese
Salt & freshly ground black pepper to taste

Preheat the oven to 250 F.

Whisk together mustard, vinegar & salt & pepper in a small bowl. Very slowly whisk in 4 Tbsp. EVO in a slow stream, whisking constantly until emulsified; (ingredients will come together forming a thickened, shiny dressing); whisk in shallot. Set dressing aside while you make the salad.

Heat the remaining tablespoon of EVO in a 10” heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer the nuts with a slotted spoon to paper towels to drain; season to taste with salt.

Heat the skillet, with any oil remaining in it, over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board & tear the meat into bite-size pieces & discard the bones. Keep duck warm, covered, on a baking sheet in the oven.

Halve & core the pears; cut length-wise into ¼” slices. Arrange the greens on 4 dinner plates, place the pear slices on top of the greens followed by the duck, cheese & pecans. Drizzle each salad with the dressing & serve immediately.

Tip: using a melon baller makes quick & neat work when coring pears.

**If you would like to check out Oyama, please see My Source List.

Chicken, Brie, Mandarin, Orange Salad With Pecans

I had a delicious salad for brunch one day & decided to try to re-create it at home. I think it came out pretty well! I always liked to serve this in the corporate dining room when the Mandarin oranges arrived at the market. Makes a nice lunch during the holidays.

Makes 6 Servings

5 or 6 Mandarin oranges, peeled, white pith, as much as possible removed, broken into segments
2 large bone-in chicken breasts, poached, chilled & cut into slices, chunks or strips
½ cup pecans, toasted** chopped coarsely
8 to 10 oz. Brie cheese (or Camembert), rind removed or not, cut into thin slices with a wet knife
4 Belgian endives, separated into spears
1 small radicchio, shredded into thin strips
1 head of curly endive, discarding the tough outer leaves, or 2 heads of frisee lettuce
1 head red leaf lettuce
Poppy Seed Dressing (recipe below)

Poach the chicken breasts by placing into a pot of simmering chicken stock, enough to cover the chicken;** cover & simmer chicken until the juices run clear. Remove from the heat & leave the lid on. The chicken will continue to cook a bit more in the stock while cooling. After about an hour, leaving the chicken in the stock, place in the fridge & chill until cold. When ready to make the salad, remove the chicken from the fridge; reserving the stock for another use. Remove the meat from the bones & cut into julienne, chunks, or slices.

Combine all the greens, except the Belgian endive. Top with chicken, Mandarin orange segments, brie slices & pecans. Serve with the poppy seed dressing.

Poppy Seed Dressing:

2 Tbsp. mayonnaise
1 ½ tsp. Dijon mustard
1 tsp. sugar or honey, or to taste
1 – 2 tsp. Pernod (anise flavoured liquor)
2 Tbsp. white wine vinegar
2/3 cup canola or other flavourless oil
1 – 2 Tbsp. poppy seeds

Combine all dressing ingredients, in a medium sized bowl, except the oil & poppy seeds. Whisk to combine. Very slowly drizzle in the oil, whisking constantly, until the dressing is emulsified (ingredients will have come together to form a creamy dressing); add the poppy seeds; whisking just to combine. Chill until ready to use.

** To see how to toast the nuts, please go to Toasting Nuts.

**If you would like to make your own stock, please go to Making Stock.

Greens With Pecorino And Frizzled Proscuitto

One Saturday at the Farmer’s Market, I spied the new crop of Coronation grapes from Stoney Paradise** (the best), new crop pears & some fabulous looking salad greens. Right then & there I decided to create a salad for dinner that night! You can switch out the Pecorino for Gorgonzola Dolce if you like, both cheeses are personal favourites.  If you miss out on the Coronation grapes, you can use other red grapes & we find local pears at the Winter Market in October, November, December & January.

Makes 4 Servings

4 cups assorted greens, including arugula & frisee
4 oz. Pecorino Fresca or Pecorino Stagianato (not Pecorino Romano), shaved
½ lb. Coronation grapes, halved
1/3 cup hazelnuts, toasted,** chopped coarsely
2 Anjou or Bartlett pears, preferably with red-skin, quartered, cored**, sliced lengthwise into ¼” slices
¼ lb. prosciutto, sliced, but not paper thin, cut julienne

Honey Vinaigrette:

¼ cup EVO
2 Tbsp. freshly squeezed lemon juice
1 – 2 tsp. liquid honey
½ tsp. Dijon mustard
Salt & freshly ground black pepper to taste

For Finishing the Salad: good quality Balsamic vinegar for drizzling

Make the Salad:

Heat a frying pan on medium heat. When hot add a small amount of EVO & fry the prosciutto until it is crispy. Remove to a paper towel-lined plate & cool.

Whisk together the lemon juice, honey & Dijon; slowly whisk in the EVO until the dressing is combined; season to taste with salt & pepper.

Toss the salad greens with the dressing & place on 4 salad plates; top with the pear slices, prosciutto, cheese, hazelnuts & grapes. Drizzle with a small amount of Balsamic & serve immediately.

**To see how to toast the hazelnuts, please go to Toasting Nuts.

**Stoney Paradise grows absolutely to-die-for tomatoes & grapes. Available at Trout Lake Farmer’s Market & Nat Bailey Stadium Farmer’s Market in the fall.

Phyllis Signature

Creamy Blue Cheese Dressing

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When I want a creamy blue cheese dressing, this is my favourite! I love it on romaine lettuce, maybe with some heirloom tomatoes and a few very thin slices of red onion. The recipe makes a fair bit, so I usually make half the amount. Sometimes, instead of the sour cream, I use buttermilk.  Years ago, ny cousin turned me onto blue cheese dressing and I am forever in his debt!  Hy’s Encore used to make excellent blue cheese dressing. I always told the wait person how much I adored it.  One night, before we left the restaurant, he presented me with a jar!

Makes 2 ½ cups

¼ lb. (4 oz.), blue cheese, crumbled
¾ cup sour cream
¼ cup milk
¾ cup mayo (lite is fine)
3 drops Tabasco
1 Tbsp. EVO
2 Tbsp. red wine vinegar
¼ tsp. sugar
Freshly ground white pepper to taste


In a blender or food processor, blend 1 oz. of the cheese, the sour cream, the milk & the mayo until the mixture is combined well. Add the Tabasco, EVO, vinegar, sugar & white pepper. Combine briefly, using a couple of on/off turns. Add the remaining cheese & again using a couple of on/off turns, combine, making sure the cheese is still lumpy.

Place in a container & chill in the fridge until ready to use.



Phyllis Signature