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Dried Bean Math

1 pound beans = about 2½ cups uncooked beans = 5½ to 6½ cups cooked

2

Salads and Pickled Vegetables

Many people think the ultimate challenge for those who want to eat solely fresh, long-keeping winter vegetables is coming up with salads. This chapter, with more than 40 recipes, proves otherwise. I think I could come up with 365 cabbage-salad recipes alone — a different coleslaw for every day of the week — and I wouldn’t get tired of eating it. cabbage is also a great replacement for lettuce and tomatoes on sandwiches, if you happen to have leftovers.

coleslaw is just for starters. Potato salads? carrot salads? obviously. Beet salads? on the menu of every bistro in the country. Shredded celery-root salad? Ditto. But wilted kale? Roasted root vegetables? shredded daikon radishes? Now it starts to get interesting. And don’t forget pickled vegetables. They offered variety to our ancestors who lacked supermarkets to rely upon, and they offer variety to us today.

This chapter starts with a basic roasted-vegetable salad. It is followed by salads arranged by vegetable, then by hearty, could-be-main-dish salads made with noodles, grains, or, in one case, chicken. It ends with a few pickles that can be served in lieu of a more traditional salad and a few salad dressings that go particularly well with winter vegetables.

RECIPE LIST FOR

SALADS AND PICKLED VEGETABLES

Roasted Vegetable Salad

Beets in Sour Cream

Beet and Napa Cabbage Salad with Goat Cheese

Wilted Cabbage Salad, Italian Style

Roasted Beet and Potato Salad

Wilted Brussels Sprouts Salad

Brussels Sprouts and Citrus Salad

Classic American Coleslaw

Creamy Mustard Coleslaw

Creamy Coleslaw

Crunchy Dilled Coleslaw

Sweet-Pickle Coleslaw

Festive Fruity Coleslaw

Zesty Lemon Coleslaw

Carrot-Mustard Slaw

Chipotle-Cabbage Salad

Lahanosalata

Soy-Sesame Cabbage Salad

Thai Cabbage Salad

Thai Sweet-Spicy Cabbage Salad

Copper Coins

Carrots in Citrus Vinaigrette

Thai Vegetable Salad

Lentil Salad with Carrots and Goat Cheese

Celery Root, Apple, and Walnut Salad

Endive and Apple Salad with Candied Nuts and Blue Cheese

Wilted Kale Salad

Dilled Potato and Egg Salad

Roasted Sweet-Potato Salad with Sesame-Ginger Vinaigrette

North African Turnip Salad

Soba Noodle Salad

Sesame Noodle Salad

Couscous Salad with Kale and Feta

Wild Rice Salad with Roasted Squash and Fennel

Curried Rice Salad with Mango Chutney Dressing

Winter Pasta Salad with Red Cabbage and Carrot

Chinese-Style Chicken Salad

Chinese Vegetable Pickles

Quick Ginger-Pickled Beets

Sauerkraut

Walnut Vinaigrette

Orange Vinaigrette

Sesame-Ginger Vinaigrette

Molasses-Mustard Vinaigrette

Maple-Balsamic Vinaigrette

Maple-Soy Vinaigrette

Roasted Vegetable Salad

Serves 4

Locavores living in northern climates sometimes have to prove that it is possible to have delicious salads all winter long without resorting to mushy frozen or canned vegetables. This salad is proof that wonderful salads can start with root vegetables. Vary the vegetables if you like, but be sure to have some colorful ones in the mix. The vegetables can be added to the salad warm, or at room temperature if you’d prefer to roast them ahead of time.

1 large beet, peeled and diced

2 carrots, peeled and diced

1 parsnip, peeled and diced

1 rutabaga, peeled and diced

1 whole garlic head, cloves separated and peeled

2 tablespoons extra-virgin olive oil

4–6 cups thinly sliced mixed tender winter greens (Belgian endive, napa cabbage, or Chinese cabbage)

Maple-Soy Vinaigrette (page 89) or Molasses-Mustard Vinaigrette (page 88)

Salt and freshly ground black pepper

1 Preheat the oven to 450°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.

2 Combine the beet, carrots, parsnip, rutabaga, and garlic in a large bowl. Add the oil and toss well. Transfer to the pan and arrange in a shallow (preferably single) layer.

3 Roast the vegetables for 35 to 40 minutes,