plot twist! it's salad season

five steps to the perfect winter salad

before we get into it, I just wanted to acknowledge the strange + scary times we continue to find ourselves in –to me, nothing provides comfort more than a home-cooked meal, and I hope I can provide you with some solace + support during this difficult time. I am sending love to each & every one of you.

---

I’m going to say something controversial…and I hope you’ll give me a second to explain myself before sending this email straight to the trash.

salads. are. for. winter.

now, don’t get me wrong. I freaking love soup. but how much soup can one person really slurp? (don’t answer that). sometimes when the cold winter days feel like they’ll never end, I need a little pep in my step to keep trudging forward.

enter: the winter salad.

these are not the juicy, tomato-heavy salads that make up 90 percent of my diet in the summer months. these are hefty, substantial salads with texture, crunch, and bold flavors. not to mention cheese. so much cheese.

in today’s newsletter, i’m sharing my building blocks for the perfect winter salad. follow these tips and I guarantee you’ll be reaching for the radicchio in your next grocery shop.

1. winter lettuces

heartier lettuces that are in season during winter make for a perfect vehicle for toppings and dressings. My favorites include chicories (like endive + radicchio!) + arugula.

pro tip: try soaking radicchio in ice water for 10-15 minutes while you prep the rest of your ingredients. I’ve read that it can remove some of the bitter flavor!

2. citrus

the hero fruit of winter, a bright spot even on the coldest days. mandarins or really any oranges work perfectly in a winter salad. don’t worry about getting fancy with it, either. simply peel and slice into circles, removing the pits with your hands. so pretty and so delish.

pro tip: citrus juice works incredibly well in salad dressings like the vinaigrette in this recipe, too!

3. cheese

see? I told you winter salads are the best. my personal favorite salad cheeses are nutty + salty, like manchego, a mountain of parm, or of course, feta. but gorgonzola and blue cheese (if you’re into something a little funkier) pair perfectly with citrus flavors, too.

caption...

4. roasted veg

there is no shortage of root veg available during this time of year, and while it’s not totally necessary, a roasted shallot or onion in a winter salad is truly delightful.

5. crunch

crunch is an essential texture for all salad seasons, but a crunchy nut topper or roasted chickpeas add depth of flavor (not to mention, protein) and a bit of extra oomph to turn a salad into a full meal.

feeling inspired? try out this yummy radicchio salad with a delish honey shallot vinaigrette – a recipe I made especially for you!

winter radicchio salad with honey shallot vinaigrette (serves 4)

ingredients

for the salad:

• 2 heads radicchio, halved and peeled into large pieces

• 1 cup of toasted hazelnuts

• 2 mandarins

• extra virgin olive oil, for finishing

• Maldon salt

• freshly cracked black pepper

• a LOT of manchego, for serving

for the honey shallot vinaigrette:

• 1 shallot, minced

• 2 tablespoons honey

• 4 tablespoons red wine vinegar

• Salt and freshly ground black pepper

• 1/2 cup extra virgin olive oil

directions

prepare the radicchio by slicing it in half and peeling it into large pieces, then submerge it in bowls of ice water to soak (10 mins) - this helps reduce the bitterness and also keeps it crisp.

prepare your vinaigrette by combining the minced shallot, honey, red wine vinegar, a generous seasoning of salt and pepper, and olive oil in a mason jar. seal the jar tightly and shake vigorously until the dressing is well emulsified.

prepare the mandarins by slicing off their tops and bottoms, then remove the peel. cut them into thin rounds. once the hazelnuts are toasted, let them cool slightly before roughly chopping.

remove the radicchio from its ice bath, lay the leaves out on a clean kitchen towel, and pat dry (or dry in a salad spinner). to serve, arrange a layer of dried radicchio leaves on a platter (starting with the bigger ones on the bottom), drizzle generously with the honey shallot vinaigrette, then layer in the mandarin rounds, manchego, and chopped hazelnuts. continue layering until you run out of ingredients. finish with a drizzle of extra virgin olive oil, a sprinkle of Maldon salt, and freshly cracked black pepper. finish with a GENEROUS amount of manchego, peeled into thin slices. serve with extra dressing on the side for dipping and dunking.

---

and if you need something else to daydream about during these cold winter months… might I suggest Sicily (with me!) in October 2025!?

FRIENDS — I’m hosting an unforgettable week of food, adventure, and alllll the pasta and wine with Modern Adventure (details here). there are a limited number of spots left, so if you’ve been dreaming of Italy – and come on, who hasn’t? – this is your sign to join my trip before it sells out. bring your bestie, bring your mom, i’m calling it the ultimate girls trip and you’re all invited.

AND the first four people to use code "EDEN500” will get $500 off 😍

this could be us. just saying.

until then — stay warm (and salad-y)

xo,

e