Fine Cooking (December 2011/January 2012)
January is a cruel month for salads. Just when you're trying to eat better and more healthfully, good lettuce becomes hardest to find. The rest of the produce can be wan and unexciting, and you valiantly abstain from all the good stuff ("Oh, no blue cheese for me, thanks!", "Could I get that dressing on the side?").
Every bite of a January salad can feel like choking down a resolution.
But there's good news.
This Radicchio and Cauliflower Salad with Toasted Breadcrumbs is a welcome break from the sad iceberg lettuce of January. It's just the sort of New Year's salad we can get behind.