By Maya Boyd
Throughout winter, we tend to lean towards warm, comforting, hearty food. But I often have a desire for something fresh to balance all that — hence crunchy winter salads.
This one uses a selection of raw and lightly marinated vegetables, making the most of what we still had in the garden at that time. I’d suggest heading to a farmer’s market or local farm shop and finding the best of what’s been picked or stored through the season.
Think of it as a mix of vegetables that benefit from a little maceration in acidity and salt, alongside others that can be sliced and added straight in. I’ve finished it with the last apple from the tree for some natural sweetness, and a good piece of goat’s cheese from Somerset.
Johnnie’s Aníma Winter Salad
For the dressing
(Make this directly in the bowl.)
- 1 tsp dijon mustard
- Juice of ½ lemon
- A splash of Banyuls vinegar, or another good-quality red wine vinegar
- 2 tsp capers, plus a drop of their liquor
- A pinch of sea salt, crushed
- Extra virgin olive oil, whisked in until nicely combined
For the salad
(Substitute with whatever’s good that day.)
- 1 small celeriac, peeled and finely sliced
- 1 small squash, mandolined very finely, skin on
- 1 courgette, raw and sliced
- Add these to the dressing first to begin marinating.
- 1 head of radicchio, torn
- 1 apple, sliced
- 50 g good semi-hard goat’s cheese
- A handful of nasturtiums and their flowers (Parsley or dill work well too.)
Give everything a good mix, taste and re-season if needed — and ideally eat it outside, in a bit of winter sun.
By Maya Boyd
Throughout winter, we tend to lean towards warm, comforting, hearty food. But I often have a desire for something fresh to balance all that — hence crunchy winter salads.
This one uses a selection of raw and lightly marinated vegetables, making the most of what we still had in the garden at that time. I’d suggest heading to a farmer’s market or local farm shop and finding the best of what’s been picked or stored through the season.
Think of it as a mix of vegetables that benefit from a little maceration in acidity and salt, alongside others that can be sliced and added straight in. I’ve finished it with the last apple from the tree for some natural sweetness, and a good piece of goat’s cheese from Somerset.
Johnnie’s Aníma Winter Salad
For the dressing
(Make this directly in the bowl.)
- 1 tsp dijon mustard
- Juice of ½ lemon
- A splash of Banyuls vinegar, or another good-quality red wine vinegar
- 2 tsp capers, plus a drop of their liquor
- A pinch of sea salt, crushed
- Extra virgin olive oil, whisked in until nicely combined
For the salad
(Substitute with whatever’s good that day.)
- 1 small celeriac, peeled and finely sliced
- 1 small squash, mandolined very finely, skin on
- 1 courgette, raw and sliced
- Add these to the dressing first to begin marinating.
- 1 head of radicchio, torn
- 1 apple, sliced
- 50 g good semi-hard goat’s cheese
- A handful of nasturtiums and their flowers (Parsley or dill work well too.)
Give everything a good mix, taste and re-season if needed — and ideally eat it outside, in a bit of winter sun.
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