Our friend Steve made a delicious winter salad for lunch yesterday–and in the seemingly longest winter ever, we are certainly looking for inspiration. This had radicchio, parsley leaves (they used curly parsley since the store had run out of flat–and it was great), fennel (this they sliced with a mandolin), some toasted pecans, and some shaved parmesan. The dressing was a very light lemon and oil, and some salt and pepper to finish.
p.s. I did just read in the new Bon Appetit that Bobby Flay says to salt your salad before you add the dressing. I’ve never done that–have you?