Late Winter Salad Base

Yellow-Orange, block print for the book, Sustenance For A Wild Woman. 8 x 10″ $65

I thought I’d start with greens this week since Spring had made a lovely and welcome entrance into the Northeast US world.  Unfortunately, she’s slipped away today so here is something equally timely:  What to do with what’s still around from last year that leans to the tonic and revitalizing.  If you are new to this series, see this post for more info.

Here is a simple yet flavorfully complex and colorful fresh salad that is complete as is or can take a wide variety of additions.

Late Winter Salad     makes about 3 cups,  in about 20 minutes

In the serving  bowl, toss

2 cups grated carrots
1 T fresh lemon juice
2 T fresh lime juice

Let that sit while you prepare the following, so that the acid will draw out more juice from the carrots.  It’s okay to use 3T of just lemon or lime if you don’t have both.

In a separate bowl, mix well (with a fork):

3 T peanut butter or tahini
1 T tamari or shoyu

It will be quite stiff.  Add in and mix as well as possible:

1 cup thinly sliced radicchio

optional additions:  1 T minced shallots, and/or 2 T minced parsley, and/or 1 T minced fresh ginger

It will still be quite stiff.  Toss the carrots again to recoat them with their juice, then push them all to one side of the bowl. Drop in the radicchio mix next to them. You can sprinkle more minced parsley or cilantro over the top, or add any other veges or proteins that appeal. Roasted walnuts go nicely.  Eat or serve by taking a bit of each side at once. Letting the flavors mingle in the mouth is more interesting than one homogenous mass. The carrots should have developed enough juice to take care of both sides, and the two will continue to mix as you nibble your way to the bottom of  the bowl.

If you really can’t take the bitterness of radicchio, an alternate option for the purple half is:

2 cups grated apple for the 1 cup radicchio

raisins for the parsley

⅛ tsp cinnamon 

1 T honey, maple, or agave added to the nut butter and tamari mix


Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik.

Goodhart lives in upstate New York and continues her work as a professional artist and avid gardener. Since 2007 she has devoted her studio time to an extensive suite of paintings and mixed media work titled, The Remnants And Residents Of A Lost Sanctuary Of Aphrodite.  She describes the work as, “resonant totems for liminal times”.  An iteration of the Lost Sanctuary is currently on view in the gallery of Stephen Procter Studios in Brattleboro VT and can be visited by appointment.

Laurie can be reached through her art website,


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2 Comments Add yours

  1. Jill Levy says:

    Dear Laurie,

    Your recipe sounds delicious. I admire how you keep moving forward with your creative pursuits!

    Love, Jill

    Sent from my iPad



  2. claire garand says:

    Hi Laurie

    This is great , thank you



    Envoyé de mon iPad


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