recipe: warm mid-season salad

When spring comes along, I often find myself craving the crisp, bright flavors of summer.  But on chilly nights, I'm still yearning for the warmth of a hot meal.  I invented this mid-season salad on one such brisk evening, and enjoyed it so much that I've reprised it several times since.  (Doesn't hurt that it's so quick and easy - not to mention healthy!)

Warm Mid-Season Salad


  • olive oil
  • one tin of anchovies (in oil)
  • two garlic cloves
  • a handful of chopped walnuts
  • 1 yellow pepper
  • 1/2 small head of radicchio
  • a dozen grape tomatoes
  • 2 large handfuls of arugula
  • 1 tsp apple cider vinegar
  • parmesan shavings (to taste)
  • salt, pepper (and/or gomasio)
  1. Heat olive oil in pan. Add chopped garlic, anchovies, walnuts. Stir to break up anchovies.
  2. Wash and chop the yellow pepper, add to pan.
  3. Wash and chop radicchio. Add to pan when the pepper has started to soften, along with a splash of apple cider vinegar and some salt.
  4. Wash and halve the grape tomatoes. Add to pan.
  5. Once tomatoes are warmed, turn off the burner. Stir arugula into pan until just wilted.
  6. Move warm salad contents to bowl. Dress with parmesan shavings and pepper.
  7. Eat while warm.

This either makes a lovely appetizer for two or a generous salad for one.

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