WINTER SALAD WITH BULGUR, RADICCHIO, AND TOASTED ALMONDS

The more limited produce of f erings of colder months encourage me to get creative with salads. In place of fresh greens, I’ll often use a base of radicchio, chicory, endive, or even thinly shaved root vegetables. I brighten up dressings with citrus zest, parsley, or f l avored oils and vinegars, which of f er a nice contrast to the earthiness of winter vegetables. Walnut and hazelnut oil are my favorites: they’re pricey but intensely fl avorful, so a small amount goes a long way.

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Step 1

To make the salad, cook the bulgur as directed on this page.

Step 2

Meanwhile, put the almonds in a small skillet and toast over medium heat, shaking or stirring frequently, until just golden;

Step 3

they’ll keep cooking after you remove them from the heat, so it’s better to stop too soon rather than too late.

Step 4

Put the bulgur in a large bowl and let cool brief l y. Add the almonds, radicchio, chickpeas, raisins, and parsley.

Step 5

To make the vinaigrette, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.

Step 6

Pour the vinaigrette over the salad and toss well. Taste and adjust the seasonings if desired. Serve warm or at room temperature