Salads Are Always a Welcome Dish for the Seriously Simple Cook

The key to the salad’s success is to very thinly slice the pear and fennel. Diane Rossen Worthington/TCA

We are getting into the dead of winter when I crave comfort food. Sometimes that might mean a crisp, clean salad. And this salad can change depending on the season.

During winter, try shavings of peeled Fuyu persimmons or apples or pears; for spring, strawberries, apricots or grapefruit; summer is a great time for peaches, cherries or plums; and in the fall, use satsumas, Pixie tangerines or oranges. The balsamic vinaigrette agrees with all these fruit variations.

The key to the following salad’s success is to very thinly slice the pear and fennel. If you have a mandoline, use it here. Otherwise, a very sharp chefs’ knife will work. The thin crisp layers of fennel and pear are what makes this salad stand out.

Arugula, a dark leafy green sometimes called rocket or rucola, is an excellent source of vitamin C and potassium. This peppery, rich green has a very distinct flavor. Once thought of as an elitist salad green, arugula has been around for centuries. It is a common green in Italy like iceberg lettuce is here in America. Make sure it is dark green with no yellow leaves. I have found that the freshest tasting arugula is usually at the local farmers market, if that is an option.

Salad Tips

• Make sure the greens are wiped dry for vinaigrette to adhere to them.
• Use escarole or leaves of baby gems instead of arugula.
• Use walnuts or Marcona almonds instead of pine nuts. (Never toast Marcona almonds.)
• To toast nuts: Place nuts in a skillet on medium heat. Move the nuts around for 3 to 4 minutes or until they are fragrant and rich light brown. Remove from pan and reserve.
• Creamy cheeses like blue, goat, or feta make a lovely accompaniment, if desired.

Arugula Salad With Fennel, Pine Nuts, Pear, and Avocado, Balsamic Vinaigrette

Serves 4 to 6

• 6 ounces arugula, cleaned
• 1/2 cup pine nuts toasted
• 1/4 fennel bulb, trimmed and thinly sliced
• 1 pear, peeled and cored and very thinly sliced
• 1 avocado, peeled, and cut into dice or thinly sliced
• Balsamic Vinaigrette (see recipe)

1. Place the arugula and pine nuts in a large salad bowl.
2. Cut fennel bulb quarter in half lengthwise, then cut away the core. Using a mandoline or sharp knife, shave the fennel lengthwise into paper-thin slices. Shave or thinly slice the pear.
3. Add fennel, pear, and avocado to the bowl. Drizzle balsamic dressing into the bowl, and season with pinches of salt and pepper to taste. Toss the salad gently, mixing well. Taste for seasoning.
4. Transfer the salad to individual salad plates. Serve immediately.

Balsamic Vinaigrette

Makes 3/4 cup

Note: This vinaigrette is my stand-by salad dressing that will brighten up any variety of salad greens. Keep refrigerated. Remove from fridge one hour before using, and shake up to mix the ingredients.

• 1 medium shallot, finely chopped
• 1 medium garlic clove, minced
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons red wine vinegar
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste

1. Combine shallots, garlic, parsley, chives, Dijon mustard, lemon juice, and red wine vinegar in a medium bowl and whisk until well blended. (Or place in a food processor fitted with the steel blade and process until well blended).
2. Slowly pour the olive oil into the bowl, whisking continuously (or processing) until blended. Add salt and pepper; taste for seasoning.

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