Jonathan Waxman on winter salads at the 2011 Food & Wine Classic in Aspen.Jonathan Waxman on winter salads at the 2011 Food & Wine Classic in Aspen.
In winter time, there's not a lot of greens around. So what you have to do is take vegetables or let's say you have kale or some other thing, and you have to roast it in the oven. So I put a pan in the oven and I put a little bit of olive oil and I waited five minutes. And then I put half Quasi quartered cabbage, raddichio, sprinkled it with a little olive oil, salt and pepper, roasted it in the oven, and turned it every like ten minutes. And then, here's the trick, pour a little cup of water on the vegetables when they're just about cooked, it steams the whole thing up. You put it in a bowl, or you could chop it up. You can put it in a dressing, you can put it in anchovy. Oh, I love anchovy dressing. Anchovy dressing is the easiest thing in the world. You need two real anchovy fillets, you need two cloves of garlic, you need half a juice of lemon and olive oil. What you do is you smash the anchovy with the garlic, you put it in a bowl, you add the lemon juice, olive oil. Spin it up, sea salt and you're done.