This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
As to the dressing, there’s no need to mess another bowl making the dressing; do it right over the salad. Trust yourself. Your eyes and your taste won't fail you. Begin with a little oil, barely coating the leaves, then taste your way forward.
Some inspired blends of greens are mild Bibb with baby spinach, curly endive with leaf lettuce, and the luxe winter splurge of Belgian endive with meaty yet delicate mache.
Cook to Cook: Kosher and other coarse salts bring an accent and a crunch to salads that fine-ground salt cannot equal.Skip flavored oils and vinegars. Most are second-rate. It is much better to add fresh flavorings to the greens.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.