SIMPLE SIDES

D I N N E R F I X

s id es

Pair these warmly dressed winter salads with recipes in this issue— or with your own favorites.

Cook 6 slices bacon in a large skillet until browned and crisp. Transfer to paper towels, reserving drippings in skillet; crumble bacon. Add 1/2 cup sliced green onion to skillet; cook and stir over medium heat 1 minute. Stir in 1/3 cup red wine vinegar, 2 Tbsp. Dijon mustard, and 1/4 tsp. each salt and black pepper. Whisk until combined and heated through. Put two 5-oz. pkg. baby spinach in a very large bowl; add warm dressing and bacon. Toss to wilt slightly. Garnish with pepper. Serves 4.

MAPLE-CIDER CABBAGE WITH AIR FRYER APPLES AND POTATOES

Preheat an air fryer to 400°F. Cut a peeled 12-oz. russet potato into 1/8-inch slices. Toss with 1 Tbsp. vegetable oil and 1/4 tsp. each salt and black pepper in a bowl. Transfer to fryer basket. Cook 8 minutes. Meanwhile, cut two 6-oz. apples into 1/2-inch-thick wedges. Toss with 1 Tbsp. vegetable oil in a bowl. Add to fryer basket with potatoes; toss to combine. Cook until potatoes are browned and tender, about 8 minutes more. Meanwhile, put 1 lb. shredded red or green cabbage (7 cups) in a large bowl. Whisk together 1/4 cup vegetable oil, 3 Tbsp. cider vinegar, 2 Tbsp. pure maple syrup, and 1/4 tsp. each salt and pepper in a small bowl. Add to cabbage; toss to coat. Top cabbage salad with potatoes and apples. Serves 6.

FRISÉE WITH GARLIC BUTTER AND GRAPEFRUIT

Section 2 large red grapefruit over a large bowl to catch juice. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 2 garlic cloves, minced, and 1/4 tsp. crushed red pepper; cook 1 minute. Gradually add 1 lb. chopped frisée (curly endive), tossing to wilt slightly, about 2 minutes. Transfer to bowl with juice and toss with grapefruit. Drizzle with 2 tsp. honey and garnish with black pepper. Serves 4.