Winter Green Salad

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20 min


20 min



Winter Green Salad

Produced by Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Ashley Denton, Prop Styling by Madeleine Johari.

One of my favourite parts of Sunday dinners with my nonna was the insalata course, always served after the pasta. It was just seasonal greens, dressed simply with red wine vinegar and olive oil, and was always delicious. This vinaigrette has a few more ingredients to pair with the bitter winter greens (notably, the honey). You might want to double or triple the vinaigrette—it’s a great staple to keep in the fridge all week.—Jess Maiorano


  • 1/3 cup olive oil
  • 2 1⁄2 tbsp red wine vinegar
  • 2 tsp honey
  • 1 1⁄2 tsp grainy mustard
  • salt and pepper , to taste
  • 24 dandelion leaves , cut in thirds
  • 24 Swiss chard leaves , cut in thirds
  • 16 radicchio leaves , hand torn
  • 1 Belgian endive , leaves halved
  • 1/2 fennel bulb , shaved
  • 6 mint sprigs


  1. In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper. (Alternatively, use a small blender to combine.)
  2. Add dandelion leaves, chard leaves, radicchio leaves, endive leaves and fennel to a large serving bowl. Add dressing and toss thoroughly to combine. Top with mint.