Nº 3: (End of) Winter Salad

Roasted vegetables with miso-tahini sauce

Good morning,

First, the elephant in the room: yes, I am sending you a recipe for a “winter salad” on the first or second day—depending on where you are—of spring. Don’t let that stop you from making this fantastically flavorful dish, inspired by the one I lunched on at least three times in as many weeks at a cafe in Copenhagen.

The cafe in question, Apotek 57 (which you saw in my Copenhagen “guidelet”), hasn’t published its recipe for Winter Salad, and my multiple inquiries on the subject went unanswered, so I was on my own to figure it out with my notes and photos, and one clue from Apotek 57’s social media in the form of this description: “roasted kale and cabbage with a sesame dressing and a miso tahini–served with a slice of toasted sourdough.”

My third attempt yielded a salad very reminiscent of the one I enjoyed so much in Copenhagen. Its sauce component, which requires nothing more than shaking ingredients together in a jar, would add life to any vegetable with its tang and umami. You may end up keeping a jarful in the fridge at all times.

Talk to you soon.

Brian

While the various vegetables are in the oven, you may want to take advantage of the time to soft-boil a few eggs to add to the salad. (To do so, use a slotted spoon or spider strainer to carefully lower the eggs into gently simmering water, let them cook for 6 minutes, and peel their shells off under cold water.)

Makes 2 to 3 servings

Prep time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

INGREDIENTS:

For the miso-tahini sauce: