Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips
Carrots are like a quiet but secretly remarkable child who doesn't attract much attention. Most often they're simply what you throw into a soup or a braised dish to "add a little sweetness." But it's because of that inner sweetness that they're so suited to charring on a chapa. The sugar caramelizes and produces a delicious crust. They are tossed with nutty garlic chips, peppery arugula, and creamy goat cheese.
Shirazi Salad Recipe
For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.
Spinach Salad with Oregano Vinaigrette
Fresh, mature spinach leaves stand up brilliantly to a garlicky, piquant vinaigrette made with anchovies, chile flakes, preserved lemons, and oregano.
Roast Chicken with Bread Salad
This roast chicken from chef Judy Rodgers requires a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature
Nigel Slater's winter salad recipes
Savoury salads, with the comforting texture of warm chicken or the surprising bite of spiced beetroot, are just the thing for these cold days, says Nigel Slater
Northern Spy's Kale Salad Recipe on Food52
This salad is ideal for making ahead for company (or tomorrow's lunch) and has been a mainstay on the menu at Northern Spy Food Co. in Manhattan's East Village since they opened in 2009. The kabocha is traded out with the seasons for things like fresh apricots, kohlrabi, or patty pan squash -- slices of apple or persimmon are also good when you don't feel like waiting for the squash to roast. Unless you wind up with especially burly kale, there's no need to massage the dressing into this…