In the midst of all the hearty accompaniments to the Thanksgiving feast, you’ll appreciate this light, citrusy salad.
Xató is a traditional sauce of garlic, nuts and dried red pepper from Catalonia. Although it is excellent with many dishes, including grilled fish and meats, it’s a great dressing for a salad of escarole, tomatoes, anchovies and olives.
Celery root, sometimes called celeriac, adds a mild celery flavor to salads. To use it, simply peel off its knobby brown exterior. Make sure to toss it with the vinaigrette right away to prevent it from darkening.
Fête the fall harvest with a salad topped with honeyed slices of roasted pumpkin.
When dressing tossed salads like this one, be careful not to overdo it. Start by tossing the greens with a small amount of the vinaigrette and gradually add more, if needed. There should be no dressing pooling in the bottom of the bowl.
This version of a Caesar salad features cumin-dusted croutons and a cumin and lime dressing.
A farmhouse or farmstead cheese is made with milk from the cheesemaker’s own herd. Delicious farmstead cheddars include Montgomery’s and Keen’s from England and Shelburne Farms from Vermont.
The zesty shallot vinaigrette mellows when marinated with the salad ingredients. The sweet oranges and delicate anise-flavored fennel combine for an ideal flavor match.
Fennel, Red Pepper and Pine Nut Salad Salads Kate Heyhoe The beauty of this salad is that all the ingredients can be chopped ahead of time and combined. When you’re ready to eat, simply mix in the dressing and top the salad with the toasted nuts. Chop all the salad ingredients ahead of