Monday, November 28, 2011

Seasonal Salad

Sometimes I serve this riff on a salad from Chez Panisse as one course for Thanksgiving dinner. This year I conjured up a version as a way to serve up the last of the leftover turkey breast (okay some was tucked away in little TV dinner style containers in the freezer for James). It's as simple as it is fresh, fall-worthy, and delicious. I combined chopped turkey with pomegranate seeds, sliced persimmons, endive (in this case curly and Belgian but usually just Belgian) and toasted, roughly chopped walnuts. I dressed the salad with a quick vinaigrette of one part sherry vinegar (mixed with salt and pepper) to four parts olive oil.

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