Salads
Go beyond adding just a few leafy greens to the holiday plate. Recipes include an apple wild-rice salad with bleu cheese and fuyu persimmon salad with a cumin-lime vinaigrette.
- 1
Thanksgiving dinner is an exercise in overkill.
- 2
Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.
- 3
Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal.
- 4
Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables Servings: 8 to 10 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided Freshly ground black pepper 3/4 teaspoon minced rosemary 1 teaspoon minced thyme 6 slices bacon, cut crosswise into 1/4 -inch strips 1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips 1 teaspoon minced garlic 1/4 cup dry white wine 1/4 cup plus 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup walnut oil 1 cup walnut halves 2 heads frisée, leaves separated from the root 6 cups lightly packed mesclun mix or mixed greens 1.
- 5
Total time:1 1/2 hours Servings: 8 to 10 Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them.
- 6
Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1/2 cup peanut oil 1 large Granny Smith apple 2 cups cooked wild rice 1/2 cup toasted pecans, chopped fine 1/2 to 1 cup crumbled Maytag blue cheese 1.
- 7
Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.
- 8
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons.
- 9
Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer.
- 10
Total time: 30 minutes, plus 10 minutes standing time Servings: 8 Note: From Christian Shaffer. 2or 3 medium turnips, peeled 2or 3 medium rutabagas, peeled 1/2 medium red onion, quartered 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 6 tablespoons olive oil 1 bunch watercress, tough stems removed 1.
- 11
Total time: 25 minutes Servings: 6 Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab. 1 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon snipped chives 3 tablespoons whipping cream 3 cups torn frisee 1 cup torn watercress 3/4 to 1 pound vacuum-packed Dungeness crab meat 1 apple, peeled, cored and cut into matchsticks 1/4 cup toasted sliced almonds 1.
