Winter Rainbow Panzanella (Serves 4)
“Traditionally, this is a salad made with stale white bread and tomatoes, a popular dish in Tuscany,” says Britton. “My version is a far, Nordic cry from the classic, but it’s a meal in itself and a very satisfying one at that, since there is just so much going on. Now excuse me as I dive face first into this bowl of rainbow ecstasy!”
– 4 cups shredded kale and kohlrabi leaves (or any hearty winter green)
– 1 Tbsp. cold-pressed olive oil
– 1 Tbsp. freshly squeezed lemon juice
– A couple pinches sea salt
– A variety of winter vegetables suitable for roasting (these can include: sweet potatoes, golden and red beets, kohlrabi, parsnips, Brussels sprouts, celeriac, butternut squash, purple potatoes, Jerusalem artichokes, cauliflower, broccoli and leeks)
Preheat oven to 400°F. Scrub veggies well, chop into similar sized pieces (no need to peel!) and place on a baking sheet with a few knobs of coconut oil or ghee. Place in the oven and when the oil has melted, remove pan from oven, toss to coat veggies and return to the middle rack. Bake for 25-35 minutes, depending on the size of your veggies. Remove from oven, season with salt and pepper, and a drizzle of olive oil. While the veggies are roasting, prepare the kale and /or other greens. Wash and dry then well and chop into small pieces. Place in a large bowl and dress with olive oil, lemon juice and sea salt. Vigorously massage the oil and juice into the greens for two whole minutes until they are tender and dark green. Season to taste. To assemble salad, Top the greens with the roasted veggies, add as many pickled carrots as you like, drizzle the dressing over and toss. Top with garlic croutons and serve.
– 3 cups carrots
– 1 cup apple cider vinegar
– 1 cup water (or more if needed)
– 1 Tbsp. pure maple syrup
– ½ Tbsp. fine grain sea salt
– small knob of ginger (about 10g), peeled and sliced
Scrub carrots well. Using a vegetable peeler, slice the carrots lengthwise into long, thin ribbons. Place into a 1-quart/1 liter glass container. In a measuring cup combine the vinegar, water, maple syrup, salt and ginger, and stir to dissolve the salt. Pour over the carrots and top up with more water as needed to cover them completely. Place in the fridge for 24 hours and enjoy the next day.
Garlic Sourdough Rye Bread Croutons
– 2 cups stale dark sourdough, cut into generous cubes (any bread here would work, but make a healthy choice)
– 1 Tbsp. coconut oil or ghee (ghee is definitely the tastiest)
– 2 large cloves garlic, finely minced or grated on a microplane
– A couple pinches flaky sea salt
Melt oil in a small saucepan over low heat. When it is melted, grate in the garlic and stir to combine. Cook just until the garlic starts to simmer, immediately remove from heat and let cool slightly. Preheat oven to 400°F. Cut bread into generous cubes and place in a medium sized bowl. Pour the garlic oil over the top and toss to coat, using your hands to squish the oil into the bread. Spread out bread cubes on a cookie sheet, sprinkle with salt and place in the oven. Toast for 10-15 minutes, tossing a couple times during cooking. Croutons are ready when they are crisp and golden around the edges. Once cool, store leftovers in an airtight container for up to three days.
Grainy Mustard Dressing
– 3 Tbsp. cold-pressed olive oil
– 1 Tbsp. apple cider vinegar
– 1 Tbsp. whole grain mustard
– 1 Tsp. maple syrup
– A generous pinch of sea salt
Whisk all ingredients together. Season to taste.