Looking for a light way to start off your Thanksgiving dinner? Here is a great salad that is tasty, festive and healthy! It’s the perfect foil for the all the heavy food to come!
Fennel, Radicchio and Arugula Salad with Dried Cranberries:
(serves about 10 people)
Toast about ½ cup of pecans until golden and set aside.
Mix 1 thinly sliced fennel bulb, 1 head of radicchio and a bunch of arugula in a salad bowl.
For the dressing, combine 1/8 cup each of red wine vinegar and balsamic vinegar with ½ cup olive oil.
Add in a finely diced garlic clove, ¾ teaspoons salt, and ¼ cup of chopped, dried cranberries and whisk until well mixed, and slightly emulsified.
Add the pecans and a handful of dried cranberries to the salad greens, and toss with the dressing.
Indigo Jones salad making tips:
When cooking for a crowd, we wash and spin the salad greens and put them in a clean, white pillowcase in the refrigerator until ready to use. The cotton absorbs any excess moisture and its shape shifting ability makes it easy to store.
How much is enough? A healthy handful of greens per person should the right amount for a pre-dinner salad.
Photo: Glasshouse Images