Winter Green Salad
Root Vegetables, Chestnuts, Spiced French Shallot Vinaigrette, Pecorino Romano, Fresh Herbs
Chef Rashida Holmes of Bridgetown Roti | Los Angeles, CA
”This spiced French shallot vinaigrette is a wonderful compliment to this winter green salad with radicchio, chichories, fresh herbs, chestnuts, and your favorite root vegetables. The key to the dressing is the deep caramelization of the shallots and the light toasting of the spices to give it a strong depth of flavor.” — Chef Rashida Holmes
Adapted by StarChefs | January 2026 | Photo: Jakob Layman
INGREDIENTS
Spiced Shallot Vinaigrette:
Yield: 2 cups
500 grams thinly sliced shallots
4 cloves garlic, grated
300 grams canola oil
30 grams coriander seeds, ground
18 grams black peppercorns, ground
18 grams cumin seeds, ground
10 grams cayenne pepper
3 cloves, ground
2 pods cardamon, ground
¼ piece nutmeg, grated
½ stick cinnamon, ground
200 grams Sherry vinegar
60 grams brown sugar
30 grams kosher salt
200 grams olive oil
To Assemble and Serve:
Radicchio
Chicories
Sliced root vegetables
Sliced chestnuts
Fresh herbs
METHOD
For the Spiced Shallot Vinaigrette:
In a saucepan over medium heat, combine shallots, garlic, and 50 grams canola oil. Sauté until alliums begin to caramelize. Reduce heat and cook until desired color and flavor is achieved. Add ground spices and additional 75 grams canola oil. Toast until spices become fragrant. Add brown sugar and stir until fully dissolved. Remove from heat and transfer mixture to a mixing bowl. Let cool. Season with vinegar, sugar, and salt. Whisk in olive oil and remaining canola oil until mixture is fully emulsified. Set aside.
To Assemble and Serve:
In a mixing bowl, combine radicchio, chicories, and root vegetables. Toss with desired amount Shallot Vinaigrette. Transfer to a serving bowl. Top with chestnuts and fresh herbs.
