With Holidays behind us who doesn’t want salad – right? Ok, maybe not, with all this cold weather are bodies don’t really crave cooling food. This where the winter Panzanella comes in handy. This salad is packed with so many things that I crave in the winter, like warmth 😉 and of course, dark leafy kale, sweet savory root veggies and a tangy, creamy dressing; and to make it extra tasty – harissa pickled carrots. It’s the salad that looks like a rainbow during the wintery grey days.
The Panzanella salad is traditionally a summer salad with lots fresh tomatoes and herbs. Topped with stale bread that soaks up the juices of the dressing. It a super easy and tasty meal you can whip up in no time in the summer months, but in the winter is takes a little longer to make but it’s definitely worth it.
Panzanella is super versatile anything goes! This salad is all about layering your favours. start with your green base, top with your veg and dress it up with you favorite dressing then add your crunch. Voila! you have a healthy and very satisfying meal.
For this recipe, I decided to go with seasonal roasted winter root vegetables, a messaged kale & beet greens and stale whole wheat bread, then topped with a middle eastern creamy sumac dressing and pickled harissa carrots. this salad is not only warm and nourishing for the winter season, it is also a great immune-boosting meal full of vitamins, minerals and probiotics. Which we all could use a more of during the cooler seasons.
Serves 2 or one really hangry person.
//Salad Base// Ingredients: 2 cups shredded kale and beet leaves (or any hearty winter green) 1/2 lemon olive oil //Salad Topping// A variety of winter vegetables suitable for roasting. I chose for my salad: – sweet potato – golden, red, & chioggia beets – kohlrabi – celeriac – colourful carrots cocount oil salt & pepper croutons – Stale bread, chooped into large pieces and dried out in oven. pickled vegetables ( I used Harrissa flavored carrots*) Yogurt Sumac Dressing*
Any root vegetable will do for this recipe, mix it up try whatever you have on hand. Don’t worry about peeling you veggies just give them a good scrubbin.
1. Preheat oven to 350°F
2. Scrub your veggies really well, then chop into similar sized pieces and place in a bowl with a few knobs of coconut oil. melt the coconut oil with the warmth of your hands by massaging the oil. (You may want to separate the red beets from the other veggies to prevent the colours from bleeding.)
3.Place the veggies on a cooking sheet and place in the oven on the middle rack. Bake for 25-35 minutes, depending on the size of your veggies. Remove from oven, season with salt and pepper.
4. While the veggies are roasting, prepare the kale and beet greens. Wash and dry them well. You want to cut the greens into thin shreds. To cut into shreds, you want to hold the greens tightly, using the chef’s knife, start cutting fine ribbons from the stems. The slices should be thin about 1/2″. once you finished shredding the greens they should look like the shreds you find in packing boxes.
5. Place in a large bowl and dress with olive oil, lemon juice and salt. Massage the olive oil and lemon juice into the greens for a few minutes. You will know you’re done massaging, once the greens are tender and dark.
4. To assemble the salad, Top the greens with the roasted veggies, add as many pickles as you like, drizzle the dressing over and toss. Top with croutons and serve.
For this recipe, I didn’t give qualities measurements. It doesn’t really need them. You must trust your taste for this one. The brine needs to salty but not too salty. Different types of salts will affect the amount you need. think sauerkraut saltiness.
sliced into ribbons carrots
apple cider vinegar
1-2 tsp harissa paste ( to taste)
fine grain sea salt
1. Place carrot ribbons into a glass container. Whatever size you have on hand is fine. Pack them in tight.
2. In a measuring cup add water and salt. Taste the water is should be really salty. I use about 1-2 teaspoons of salt for every cup of water. Mix in your harissa paste.
3.Pour the salting water mixture over the carrots, full 3/4 of the jar. Top up with the apple cider vinegar water to cover the carrots completely. Place in the a cool dark place for a few days. 2-3 days the carrots will be ready.
// Yogurt Sumac Dressing //
This a tangy dressing was inspired from my favorite shawarma restaurant in Ottawa Ontario.
3 Tbsp. Yogurt -full fat, thick variety (vegan cashew yogurt, is a good option)
2 Tbsp water
1 garlic -grated
1 Tbsp. lemon juice
1 Tbsp. sumac
1 tsp. olive oil generous pinch of sea salt
1. place ingredients in a jar shake everything together. Season to taste.
If you make this, let me see! Tag your photo with #lemonandcorecipes on Instagram