Luckily, hearty winter vegetables can do more than get tossed in olive oil and thrown in the oven. Sliced thin and mixed with a light vinaigrette, these veggies give even the blandest of dinner plates a pop of texture and color, their acidic sauces standing up to the rich meats we turn to every winter.
Celery Root and Apple
Toss one peeled and julienned celery root with two julienned apples (Granny Smith works well) and a handful of slivered almonds in a dressing of 1 1/2 tablespoons honey, 1 tablespoon lemon juice, 2 tablespoons apple-cider vinegar and 1 teaspoon sugar.
Cabbage, Carrot and Radish (featured above)
Mix 4 cups thinly sliced cabbage, five sliced radishes, 1 cup shredded carrot, two thinly sliced shallots and 1/4 cup thinly sliced fennel bulb with 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon celery seed and 1/2 teaspoon dry mustard. Use only enough dressing to lightly coat the slaw. Garnish with sesame seeds.
Shaved Brussels Sprouts, Pine Nuts and Parmesan
Place 2 1/2 cups thinly sliced Brussels sprouts, 3/4 cup thinly sliced red onion, 1/4 cup chopped pine nuts and 1/3 cup shaved Parmesan into a large bowl. Cook three thick slices of bacon in a skillet until crisp, and place on a paper towel. Mix 1 tablespoon bacon grease with 1 tablespoon brown mustard, 1 tablespoon olive oil, 1 teaspoon apple-cider vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss sprouts with dressing, and top with crumbled bacon.