If all you are required to bring to your hosts’ house for Thanksgiving this year is a salad to add to the menu, consider preparing one of these beautiful versions that celebrate the most amazing flavors fall has to offer.
One serves as a hearty first-course salad; the other a nice palate-cleanser.
Remember this great vinaigrette video? It certainly comes in handy for these salads!
*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe. As always, subscribe to our YouTube channel!
Spinach with Warm Bacon Vinaigrette
Serves 4 to 6
4 slices thick-cut bacon, cut into 1-inch pieces
½ cup extra virgin olive oil
½ teaspoon stone-ground mustard
¼ teaspoon minced shallot
¼ cup white balsamic vinegar
¼ teaspoon thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 Granny Smith Apple, diced
1 cup walnut halves, toasted
¼ cup dried cranberries
4 cups baby spinach leaves, washed and spun dry
¼ cup crumbled bleu cheese
Cook the bacon: In a medium skillet over medium flame, cook the bacon until crispy. Transfer the bacon to a plate lined with paper towels and set aside.
Make the vinaigrette: Pour as much of the bacon grease into a clean glass measuring cup and add additional olive oil to make up ¾ cup. Set aside.
In a small bowl, whisk together the mustard, shallot, vinegar and thyme. Add a pinch of kosher salt and freshly ground black pepper. Pour the oil mixture in a thin, steady stream as you whisk the vinegar mixture together. Alternatively, you can add all of the ingredients into a jar and shake vigorously.
Assemble the salad: In a large bowl, toss together the bacon, diced apple, walnuts, dried cranberries and spinach with a drizzle of the vinaigrette. Taste and season with salt and pepper.
Divide the salad evenly among the serving plates and top with the bleu cheese.
Frisee with Orange and Pomegranate and Hazelnut Vinaigrette
Serves 4 to 6
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon minced thyme leaves
Kosher salt and freshy ground black pepper
½ cup hazelnut oil
¼ cup vegetable oil
1 head frisee lettuce, trimmed
2 navel oranges, segmented
½ cup pomegranate seeds
Make the vinaigrette: In a mixing bowl, combine the vinegar, mustard, shallot, thyme and salt and pepper. Mix together until smooth. In a slow, steady stream, pour in the oils while whisking constantly until the vinaigrette is thickened. Set aside.
In a large mixing bowl, combine the frisee, orange segments and half the pomegranate seeds. Toss with ¼ cup of the dressing and salt and pepper. Evenly divide the salad among the serving plates and top with the remaining pomegranate seeds and the hazelnuts.