Winter Green Salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
Winter Green Salad

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

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 recipe—it’s a great staple to keep in the fridge all week.


  • 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


  • In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper. (Alternatively, use a small blender to combine.)

  • 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.

This recipe was created for us by Jess Maiorano of Toronto's Pasta Forever. Get the full menu for our Italian winter feast.