Winter Greens Salad with Shrimp, Citrus and Fennel

By the time January rolls around, I’m usually ready for a different kind of food. Lighter and brighter food that is genuinely enjoyable to eat. After all the rich holiday meals, a little brightness and freshness go a long way in pulling me out of that post-Christmas winter slump.

This is when citrus becomes my best friend. Locally grown lemons and oranges are used in every dish possible. That clean, sharp hit of acid that cuts through winter and wakes up your plate.

We are lucky here in Los Angeles. In my backyard, we have both Meyer and Eureka lemon trees in pots, as well as a huge Seville orange tree that thrives in our LA weather. There’s something deeply satisfying about walking outside, grabbing what you need, and bringing it straight into the kitchen. It makes even the simplest meal feel special.

When I think of a light January meal, I usually picture something simple: a bowl of soup, a piece of fish, a good salad. A few clean flavors that don’t need much fuss. Winter greens, fennel, radicchio, endive, and of course, something citrusy to bring it all to life.

Some simply cooked shrimp with a bright lemon vinaigrette is one of my go-tos. It’s quick, satisfying, and exactly the kind of thing I want on a cold night when I’m craving something fresh.

There’s no end to the variations you can create with this simple approach. Start with the dressing and get it exactly where you want it; that right balance of acid, salt, and pepper. Taste it. Adjust it. Then taste it again right before using, because flavors shift once a dressing is cold.

I like to toss each ingredient with a little dressing first, then build the salad on the plate. That way, everything is well coated, and nothing feels dry or forgotten.

A good, simple vinaigrette should be a constant in your refrigerator. The basic formula is always the same – one part acid to three parts oil. From there, make it your own. Some people like a sharper bite, so lean into the acid if that’s your preference. Once you find the balance you love, you can make just about any dressing without thinking too hard about it. I usually keep both a basic lemon vinaigrette and an eggless Caesar on hand. They go on everything.

And yes, I’m a big fan of Ball jars with leakproof lids. They’re perfect for dressings and all the other little kitchen experiments that seem to multiply in the fridge.

This is the kind of cooking I come back to every January: simple, seasonal, and flexible. Nothing complicated, nothing heavy – just good ingredients treated well. When citrus is at its peak, it deserves a spot at the center of the plate.

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