Lately, the scale has been reminding me of the au gratin potatoes and gravy laden sandwiches that have been dancing on my tastebuds all week. A reminiscence of what used to be a more svelte lower abdomen.
Walk into the kitchen, fire up the mimosas and throw down some stellar holiday comfort food.
My liver is also working on overtime…
Yikes. Detox time? Absolutely.
Stuffings and Green Bean Casseroles step aside. It’s time for fresh, seasonal winter salads to start their engines.
Feeds 3-4; Takes 20 min
Ingredients for Salad
- 2 chicken breasts, seasoned liberally with salt, pepper and paprika and pounded thinly between parchment paper
- 2 persimmons, peeled and sliced
- 3 clementines, peeled and sliced
- 1 handful of cherry tomatoes (if available and sweet)
- 2 baby cucumbers, sliced
- 1/3 cup pomegranate seeds
- 1 head radicchio, cut in 8ths
- 1 large radish, sliced
- 1 avocado, sliced
- 1/2 cup full fat ricotta cheese
- 1 cup fresh spinach (or other leafy green)
- 2 scallions, small dice
- small handful of basil, julienned
- Avocado oil, EVOO, salt and pepper
Ingredients and Method for Lemon Dressing
- Juice of 1 lemon
- 2 tsp mayonaise
- 1/3 cup good, fruity olive oil
- large pinch of salt
- 1 tsp white wine vinegar (optional)
Combine all ingredients and mix well. Refrigerate for at least 1 hour prior to dressing salad.
Method for Salad Assembly
In a medium large frying pan, heat 2 tbsp olive or avocado oil until hot. Sear chicken on both sides (about 2-3 min per side).
Place chicken in 350 degree oven for 10 min. Once done, allow chicken to rest under tented tin foil.
Meanwhile, in another pan, add a bit of olive oil and all the radicchio. Season with salt and flip once after it begins to char (about 2 min per side). Remove and allow to cool.
In a large bowl or board, lay out your spinach and basil then top with sliced fruits, avocado, scallions, radish, tomatoes and pomegranate seeds. Add cooled radicchio and dollops of ricotta.
Slice chicken on a bias and add to salad. Drizzle dressing on top. Serve!
See ya tomorrow decadence. Tonight, the scale tips my way.
Looking for more fresh, delicious salad inspiration? Find it here with my Panzanella Compromise. Or perhaps you would be interested in Chinese Crunch Salad with Scallion, Sesame Vinaigrette and Eggplant Croutons. How about the very French Deconstructed Niçoise Salad with Anchovy Vinaigrette?
