With spring arriving quickly in the Northern Hemisphere, here’s a salad that’s perfect for those in-between-days.
By Carly DeFilippo
When spring comes along, I start craving the flavors of summer, but still prefer to eat warm meals. This salad bridges the gap.
- olive oil
- one tin of anchovies (in oil)
- two garlic cloves
- a handful of chopped walnuts
- 1 yellow pepper
- ½ small head of radicchio
- a dozen grape tomatoes
- 2 large handfuls of arugula
- 1 tsp apple cider vinegar
- parmesan shavings (to taste)
- salt, pepper (and/or gomasio)
- Heat olive oil in pan. Add chopped garlic, anchovies, walnuts. Stir to break up anchovies.
- Wash and chop the yellow pepper, add to pan.
- Wash and chop radicchio. Add to pan when the pepper has started to soften, along with a splash of apple cider vinegar and some salt.
- Wash and halve the grape tomatoes. Add to pan.
- Once tomatoes are warmed, turn off the burner. Stir arugula into pan until just wilted.
- Move warm salad contents to bowl. Dress with parmesan shavings and pepper.
- Eat while warm.
Carly is a Contributing Writer at Honest Cooking. Though the first line of her college application essay was "I love tunafish," it wasn't until she pursued graduate studies in Paris that she ever considered a future in food. Based in Manhattan, Carly is a freelance writer and the co-founder of Cognoscenti Creative, a boutique branding agency dedicated to establishing artisans as influencers.