Name: Thanksgiving Salad
Prep time: 15 min
Total time: 35 min
Yield: 6 - 8 serving(s)
Ingredients: 3/4 c. apple cider vinegar; 2 tbsp. honey; 2 tbsp. whole grain mustard; 1 shallot, minced; 1 tsp. minced thyme; 1/2 tsp. kosher salt; 1 large honeycrisp or gala apple, sliced; 1/2 c. pickled apple brine; 2/3 c. olive oil; 1/4 tsp. ground black pepper; 1 small head curly green lettuce, cut into bite-sized pieces (about 7 cups); 1/2 small head radicchio, cut into bite-sized pieces (about 2 cups); 1/2 fennel bulb, thinly shaved; 1/2 c. chopped smoked almonds; 1/2 c. crumbled blue cheese; 2 tbsp. chopped fennel fronds

Step 1For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 15 minutes. Remove the apples; reserving the pickling liquid. Set aside.

Step 2For the vinaigrette: Combine the pickling liquid, olive oil, and black pepper in a mason jar. Shake vigorously until combined.

Step 3For the salad: Add the lettuce, radicchio, and fennel to a large bowl and toss to combine. Add the pickled apples, almonds, and blue cheese. Drizzle with half the vinaigrette and toss to combine. Top with the fennel fronds.

Step 4Serve chilled, with extra vinaigrette.

Thanksgiving Salad

Ingredients

For the pickled apples:

For the vinaigrette:

For the salad:

Directions

Salads