Thanksgiving is quickly approaching, but if your family is like mine, any recipes you serve for Thanksgiving will also work for Christmas. So I titled this blog “Holiday Salads.” I think we concentrate so much on the turkey, gravy, sweet potatoes, and green bean casserole that we may forget that salads are a nice change on the dinner table.
Holiday Salad
For this recipe, you will need three lemons, sea salt, black pepper, extra virgin olive oil, five medium heads of Belgian endive, a quarter pound of Gruyere cheese, one avocado, dried cranberries, one green apple, and frozen corn.
To prep for this recipe, you will need to trim your Belgian endive and cut them into 1-inch circles. Peel and dice your avocado into 1-inch cubes. Peel, core, and cut your green apple into 1-inch cubes. Cut the Gruyere cheese into 1-inch cubes.
In a large serving bowl, put your endive and cubed green apple. Cut one of the lemons in half and squeeze one-half of the lemon juice into the bowl. Toss to coat. Add the cubed cheese and avocado. Toss again, and then add 2 tablespoons of dried cranberries and 2/3 cup of frozen corn kernels.’
To make the dressing, combine the juice of two lemons, 1 teaspoon of sea salt, 1/2 teaspoon of ground black pepper, and 1/4 cup plus 2 tablespoons of extra virgin olive oil. Whisk well and pour over the salad before serving.
Baby Greens with Mustard Vinaigrette
For this recipe, you will need grainy mustard, red wine vinegar, extra virgin olive oil, and a six to eight ounce bag of mixed baby greens.
In large bowl, combine 1 rounded teaspoon of the grainy mustard and 1 tablespoon of red wine vinegar. Whisk this while adding 3 tablespoons of extra virgin olive oil. Add the bag of greens to the bowl and toss well to coat. Season with salt and pepper as desired.