Rita Nader Heikenfeld, CCP, Herbalist
Culinary Professional Lazarus-Macy's
I don’t know about you, but at my house for Thanksgiving, everything has to be traditional, and everything has to be the same, except for the salad. I have a bit of leeway there, and today I’m sharing a wonderful salad for your feast – I t’s different, but doable and really delicious. I know Rob and Sheila join me in wishing you a happy holiday, filled with family, friends and food!
1/2 cup cranberry juice – I’m using Kroger’s frozen, reconstituted
1/2 cup raspberry jam, sieved to remove seeds
1/3 champagne or white wine vinegar
1-2 teaspoons minced Cippolini onion or shallot, or more to taste
1 tablespoon minced parsley
1 generous teaspoon minced fresh sage or 1/4 to 1/2 teaspoon dry
1/2 cup grape seed oil or Canola
Salt and freshly ground white pepper to taste
Whisk juice, jam, vinegar, onion, parsley, sage/tarragon and mustard together. together. Slowly whisk in oil. Season to taste.
On a pretty platter, make layers of the following and drizzle dressing over, or let guests help themselves to dressing, or toss the greens with the dressing and then put them on the platter first, layering the topping after you dress:
Toasted nuts ** - place on cookie sheet in single layer & toast until fragrant at 350, about 8-10 minutes.
Feta or your choice of strong flavored cheese
Sliced pears, apples or pomagranate seeds
Tips from Rita’s Lazarus-Macy’s Kitchen: Seeding pomegranates:
To remove pomegranate seeds easily, cut the fruit into halves for several sections. Place in a big bowl of water and remove seeds into the water. Strain and enjoy – and this is a lot less messy than doing it on the counter!