Thanksgiving Salad Recipe Roundup
It’s hard to mess with Thanksgiving food traditions. The first Thanksgiving after we were married, my husband and I stayed in Boston rather than traveling to see family as we normally do. Since our Thanksgiving table was only going to include the two of us and a friend, I suggested to Ben that we forego the full turkey and I would prepare either a chicken or a couple of turkey parts instead. My husband looked at me as thought I’d suggested something truly unthinkable (luckily, I hadn’t suggested something as wild as ham!). So, the three of us did our best with the smallest turkey I could find – we did have some delicious sandwiches and turkey pot pie that year.
As set in stone as our Thanksgiving menu may be, when I’m hosting, I like to use the opportunity to try something a little out of the box. Sides are the perfect way to introduce some new flavors without ruffling too many feathers. With all the rich, warm traditional foods, a crunchy, bright salad (or slaw) is the perfect addition to the meal.
If you’re still looking for something to add to your table, or are tasked with bringing a dish, consider the salads below. Much of the prep can be done in advance and they don’t require the ever-precious Thanksgiving resource – oven space. (Click the names below to go to the recipe page.)
A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.
In a large bowl, whisk together the lemon juice, molasses, turmeric and ½ teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften.
Recipes This was my lunch last week. I know that it may look less like lunch and more like penance, some apology for eating too many squares of salted-caramel-glazed fanned-apples-atop-1000-layers-of-buttery-pastry. I realize that most people think that when you start serving them bowls hearty grains and roasted squash that you might have an ulterior motive, like their thighs.
Recipes Like many New Yorkers, I have a healthy fear of the Upper West Side’s Fairway Market (the Harlem one isn’t so bad, but the Pulaski Skyway is technically closer to my apartment).