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During the wintertime, my salads are usually little more than pre-washed boxed salad greens and a little oil and vinegar; I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party.
Why I picked this recipe: Here is a salad that I never would have thought up myself, requiring only a little more effort than the far plainer ones I usually make.
What worked: This salad's got just about every texture you could want going on (crisp, chewy, soft, juicy) as well as a pleasing mix of bitter, sweet, and savory flavors. A real winner.
What didn't: No problems here.
Suggested tweaks: You can use oranges or clementines if you can't find tangerines. The salad would also work with crisp romaine hearts if you can't find Belgian endive.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.