This time of year is all about tradition and family and the time-honored staples of Thanksgiving Day fare.
It’s all good, and we love it, but here’s a recipe for a flavor-packed winter salad you can offer as a side or present as a vegetarian alternative to more traditional offerings. Either way, let me know what you’re cooking up this week and have a great Thanksgiving, everyone!
Winter Orchard Chopped Salad
The chopped salad has become a popular presentation with countless components and flavorings. This is a great personal and seasonal salad, as the ingredients can be adjusted to the season and individual preference. The “chopped” part is essential: 1/4 to 1/2-inch sized pieces of all the ingredients will allow for the dressing to surround all the elements and flavor everything evenly; and, when the salad is eaten, all the ingredients and flavors are enjoyed together. All the ingredients can be cut ahead and chilled until service. Dress lightly and season with salt and pepper just prior to service to avoid the salad getting too soft.
For the Salad:
2 heads romaine lettuce, chopped, rinsed and dried
2 cups wild arugula, chopped
1/2 small head radicchio, chopped
1/2 small red onion, cut into a 1/4-inch dice
2 ribs celery, cut into 1/2-inch dice
1 Granny Smith apple, cut into 1/2-inch dice
1 Crimson pear, cut into 1/2-inch dice
1 Fuyu persimmon, cut into 1/2-inch dice
1/2 cup toasted pumpkin seeds
1/2 cup crumbled goat or feta cheese
1/2 cup pomegranate seeds
For the Vinaigrette:
3 tablespoons Amphora Cranberry – Pear OR Pomegranate – Qunice OR Gravenstein Apple white balsamic vinegar
1/4 cup Amphora olive oil blend
Kosher salt and freshly milled black pepper to taste
- Combine all the salad components – except the cheese, pumpkin and pomegranate seeds – in a large bowl and set aside (chill if not eating right away).
- Add the vinegar and olive oil to the salad and toss until coated. Taste, add kosher salt and freshly ground black pepper. Taste again, and add more oil and vinegar, to taste. Careful not to over-dress.
- Transfer salad to a large platter or portion on to individual plates. Garnish with the cheese, pumpkin and pomegranate seeds.
Serves 4 – 6
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