Winter isn’t the best season for salad. Sure, you can buy lettuce at the grocery store year round, but it’s a poor relation to what you can grow or buy at a farm stand in season. I find myself steaming broccoli or cauliflower and tossing them in olive oil and lemon or balsamic to sit in for mixed greens during the winter.
But there’s another alternative. Take a container of grape or cherry tomatoes and slice them in halves. Chop a couple of celery stalks at an angle for more surface area. A little olive oil, fresh lemon juice, salt, pepper. You’ll be surprised at how good this is. It answers the need for the bright taste and crunch factor that you look for in a side salad.