A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and
shaved endives, delicata squash, avocados, and pepitas.
This salad, it started as a simple arrangement of beautiful little gem lettuces,
shaved endives, and an assortment of ingredients - delicata squash, avocados, pepitas, garlic, butter - that were on my counter in San Francisco at 8 a.m. Thanksgiving morning.
Not exact matches
Ingredients a small fennel bulb, cleaned and cut into thin slices or
shaved a few
endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked)
shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium
endives, in 1» slices 1 small radicchio, thinly sliced
Leafy salads, like a Caesar - Style Kale Salad, mix with more hearty ones, like a Grilled Mushroom & Fig Salad; a fall - friendly
Shaved Brussels Sprouts,
Endive & Apple Salad; an any - season Roasted Chickpea Salad with Za'atar and sensational, hearty seafood and meat combos.