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There have been a few technical issues with Eat This Now today. Several comments and questions on my previous Thanksgiving post have vanished, along with the email addresses of those who made the comments and asked the questions. I’m hoping that the woman who asked about a salad for Thanksgiving will find this entry. She needs something without gluten, without peanuts and . . . without a couple of other ingredients that I can’t recall. Both of these salads are flexible so if there is something forbidden in either of them–and I don’t think there is–simply leave it out.

There are many ways to approach the topic of salads for Thanksgiving and I’m going to leap frog right over the one from my childhood, which involves grated carrots, orange jello and iceberg lettuce. Every fiber of my being screams “NO!!!!!” whenever I think of it.

I usually prefer a simple salad of the inner leaves of butter lettuce tossed with a very thin shards of red onion, fresh pomegranate arils, a bit of blue cheese and a light lemon vinaigrette. It’s simple and refreshing and I prefer it after the main course.

When I need a more complex salad, this is my favorite. It is absolutely beautiful and should be served it a pretty bowl or platter.

Winter Jewel Salad with Pomegranate Vinaigrette • Serves 6, is easily doubled or tripled

  • Pomegranate  Vinaigrette, recipe follows
  • about 1/3 pound fresh arugula, preferably small leaves
  • 1 cup Italian parsley leaves, loosely packed
  • 3 ounces radicchio, shredded, optional
  • Kosher salt
  • 3 scallions, trimmed and thinly sliced
  • 1 avocado, thinly sliced, sliced halved, drizzled with a generous squeeze of lime
  • 1 fuyu persimmon, thinly sliced, slices quartered
  • arils from 1 pomegranate
  • 1/2 cup shelled pecans, lightly toasted
  • 4 to 6 ounces feta cheese, crumbled
  • Black pepper in a mill
  1. First, make the vinaigrette and set it aside.
  2. Put the arugula, parsley and radicchio into a large bowl, toss and season lightly with salt. Add 2 to 3 tablespoons of the dressing and toss again.
  3. Add the scallions, avocado, persimmon, pomegranate, pecans and feta and toss gently but thoroughly.
  4. Add the remaining dressing, toss, season with several turns of black pepper, correct for salt and serve.

Pomegranate Vinaigrette  •  Makes about 1/2 cup, easily doubled

  • 1 small shallot, minced
  • 1 tablespoon pomegranate vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly squeezed pomegranate juice or orange juice
  • Pinch of sugar
  • Kosher salt
  • Zest of 1/2 orange
  • 1/3 cup mild extra virgin olive oil, plus more to taste
  • Black pepper in a mill
  1. Put the shallot, vinegar, lemon juice and fruit juice into a small bowl, add a pinch of sugar and a generous pinch of salt and let rest 15 or 20 minutes.
  2. Add the orange zest and olive oil, stir, taste and correct for acid balance and salt.
  3. Season with several turns of black pepper and use as directed in the main recipe.

 

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