I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
Buttermilk adds tang to this creamy, herb-laced dressing. Vary the herbs as you like —fresh parsley, dill, chervil, basil or cilantro.
We adore white cannellini beans — a mild, creamy-soft source of delicious, low-fat protein. They pair nicely with lemon and any green leaf. This dish works in its chunky form — or you can chop the greens finely and mash the beans as they cook, for a smoother spread. A super quick turn with the immersion blender does the job.
In summer months one of our favorite salads is an Italian bread cube and tomato-studded masterpiece, called Panzanella. It’s made with day-old bread that’s firm and crisp, and soaks up the juicy tomato goodness creating a sweet and crunchy-soft bite. In this winter version, orange takes the place of the tomato, creating a different sort of sweet that’s every bit as good, if not traditional. We toss in some of the season’s favorite partners as well — roasted beets, crisp romaine lettuce and fresh herbs like parsley, arugula and cilantro. Continue reading
