Thanksgiving Salad
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesTotal time
35
minutes
Cook Mode
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Ingredients
- For the pickled apples
3/4 cup apple cider vinegar
2 Tbsp. honey
2 Tbsp. whole grain mustard
1 shallot, minced
1 tsp. minced thyme
1/2 tsp. kosher salt
1 large honeycrisp or gala apple, sliced
- For the vinaigrette
1/2 cup pickled apple brine
2/3 cup olive oil
1/4 tsp. ground black pepper
- For the salad
1 small head curly green lettuce, cut into bite-sized pieces (about 7 cups)
1/2 small head radicchio, cut into bite-sized pieces (about 2 cups)
1/2 fennel bulb, thinly shaved
1/2 cup chopped smoked almonds
1/2 cup crumbled blue cheese
2 Tbsp. chopped fennel fronds
Directions
- For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 15 minutes. Remove the apples; reserving the pickling liquid. Set aside.
- For the vinaigrette: Combine the pickling liquid, olive oil, and black pepper in a mason jar. Shake vigorously until combined.
- For the salad: Add the lettuce, radicchio, and fennel to a large bowl and toss to combine. Add the pickled apples, almonds, and blue cheese. Drizzle with half the vinaigrette and toss to combine. Top with the fennel fronds.
- Serve chilled, with extra vinaigrette.
