Whatever you’re cooking for Thanksgiving classics, this salad’s refreshing combination of bitter and sweet makes for a light and tasty side.
For the dressing, whisk together ½ cup of olive oil with ¼ cup each of fresh orange juice and red wine vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon, some minced shallot and chopped parsley. Salt and pepper to taste.
You can go a lot of different directions with the greens, but start with radicchio. From there you could simply toss in some endive and watercress or radishes and spinach for something less bitter or maybe even some fennel.
To make it even more special, try adding toasted pistachios or walnuts or a bit of Gouda or pecorino cheese. Whatever you decide, wait until just before serving to toss everything together with the dressing.
Most importantly, have a fantastic Thanksgiving!