OF COURSE I love stews, casseroles and the other cold-weather greatest hits. But I’m here to sing the praises of the winter salad.
I can confidently call myself a salad expert after working the garde-manger station at several restaurants. This position, responsible for appetizers and salad prep, is generally a starting point in a professional kitchen before cooks move on to the hot line, grilling and sautéing. It’s the station where you master the nuances of fat and acid and how they play together. Here, as well, a cook learns…
