Comments are closed.
Christmas Salad
Before we get to the rich, indulgent, over-the-top holiday mains, we’re mixing a Plume and Petal Pink Flamingo (for 21+) and pairing it with something colorful, something extravagantly special but still light enough to keep you and your guests hungry for more… This Chicory Salad with Garlicky Breadcrumbs and Fresno Chive Vinaigrette holds up beautifully in all its festive colors and crunchy textures and plays amazingly well with the other delicious bite you crave on your holiday table. The dressing has just a touch of sweetness and heat, so it balances out the slightly bitter flavors of the endives and radicchio while keeping everything fresh and vibrant.
And the perfect pairing for this salad is the Plume and Petal Pink Flamingo, of course! With only 20% ABV, subtle sweetness and layered flavor, Plume and Petal is a vodka infused with natural flavors that enhances the flavors of raspberry and lemon to give us this delicious cocktail with a lot of holiday flare... just how I like it!
Christmas Salad
Prep time: 15 minutes
Cook time: 8 minutes
Serves: 8-10
Ingredients:
Garlicky-Thyme Breadcrumbs:
3 thick slices day-old sourdough or crusty bread, cut into 1-inch pieces
¼ cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
Salad:
1 head radicchio, cored and leaves separated
2 heads endive, cored and leaves separated
1 head frisee, cored and leaves separated
½ cup walnuts, toasted and chopped
¼ cup chives, cut into 1-inch pieces
1 fresno pepper, thinly sliced
½ navel orange, juiced
2 tablespoons white wine vinegar
2 teaspoons honey
1/3 cup extra-virgin olive oil
Instructions:
For the Breadcrumbs:
•Place the stale dried-out bread into the bowl of a food processor fitted with the blade attachment. Pulse until rough crumbs form. Or do it the old fashioned way with a Ziploc bag and rolling pin!
•Heat a large sauté pan over medium heat with olive oil. Add the garlic and allow to cook for a minute. Then add the breadcrumbs and thyme and season with salt. Toss and allow to cook until golden brown and fragrant, about 3 to 4 minutes, and season with salt and pepper. Remove to a plate to cool completely.
For the Salad:
•Place the chicory leaves onto a large platter or into a salad bowl if prefer to toss the salad. Sprinkle with chives and walnuts.
•For the dressing, add the fresno, orange juice, white wine vinegar and honey and whisk to combine. While whisking, add the olive oil and stir to combine. Season with salt and pepper.
•Drizzle the dressing over the greens or around the rim of the salad bowl and toss to combine. Sprinkle garlicky breadcrumbs over the top and serve.
Tip: If you bread isn’t stale to the make the crumbs, preheat an oven to 250ºF and place the bread on a rimmed baking sheet. Allow to toast for 20 to 30 minutes until toasted and dried out. Cool the bread completely then proceed with the recipe.
COMMENTS