Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Thanksgiving Salad of Roasted Vegetables
Thanksgiving Salad of Roasted Vegetables
About the Recipe
This Thanksgiving salad recipe of mixed bitter and spicy greens served with a hot savoury dressing is a perfectly impressive and colourful complement to your turkey at Thanksgiving dinner.
As a bonus — this salad travels well and can be made ahead, just keep the roasted vegetables separate from the salad greens and dressing.
Author: The Peasant’s Daughter
Ingredients:
For The Salad:
3 cups roasted vegetables.
A medley of vegetables for roasting. Choose at least two different ones and try to contrast sweeter veggies with more savoury varieties so as not to be too monotonous.
Some examples:
Carrots, bell peppers, tomatoes, zucchini, artichoke, Brussel sprouts, beets, cabbage, fennel, eggplant, parsnips radishes, rapini, zucchini.
5 cups mixed salad greens
Use a variety of bitter, spicy, and sweet greens like various mizunas, arugula, mustards, endives, etc.
For The Salad Dressing:
1 Cup diced bacon, proscuitto, or guinciale ( I use them interchangeably)
1 tablespoon rinsed and finely minced Preserved Lemons (Optional
3 tablespoons finely minced fresh garlic
8 tablespoons olive oil (2 tablespoons per person is an approximate calculation)
4 tablespoons balsamic vinegar (1 tablespoon per person)
For Serving:
Parmesano-Reggiano, microplaned (highly recommended)
Freshly cracked black pepper
Cured egg-yolks, microplaned (Optional)
If you don’t have Parmesan, you can use goat cheese or feta instead.
Conversely, you can leave the cheese out all-together or replace it with walnuts or pecans.
Getting it done:
1. Combine your salad greens mixture, wash (if necessary) and set aside.
2. In a large pan over low-medium heat, add your diced bacon/proscuitto/guianciale.
3. Allow the fat to render out slowly and the meat to begin to turn crispy.
4. Add the olive oil and allow to heat up.
5. Add the diced garlic and stir until fragrant (about 60 seconds).
6. Add the balsamic and stir until combined and slightly reduced (about 60 seconds).
7. Remove from heat, stir in preserved lemons if using.
8. Divide your salad greens equally on 4 plates or serve in a big bowl.
9. Add the dressing and a generous amount of freshly cracked black pepper (or to taste).
10. Add a pinch of salt if necessary at this point (conversley serve salt on the side, even smoked salt)
11. Toss well to coat.
12. Serve the Parmesan at the table, allowing people to add it themselves in desired amount.
Ingredients:
For The Salad:
3 cups roasted vegetables.
A medley of vegetables for roasting. Choose at least two different ones and try to contrast sweeter veggies with more savoury varieties so as not to be too monotonous.
Some examples:
Carrots, bell peppers, tomatoes, zucchini, artichoke, Brussel sprouts, beets, cabbage, fennel, eggplant, parsnips radishes, rapini, zucchini.
5 cups mixed salad greens
Use a variety of bitter, spicy, and sweet greens like various mizunas, arugula, mustards, endives, etc.
For The Salad Dressing:
1 Cup diced bacon, proscuitto, or guinciale ( I use them interchangeably)
1 tablespoon rinsed and finely minced Preserved Lemons (Optional
3 tablespoons finely minced fresh garlic
8 tablespoons olive oil (2 tablespoons per person is an approximate calculation)
4 tablespoons balsamic vinegar (1 tablespoon per person)
For Serving:
Parmesano-Reggiano, microplaned (highly recommended)
Freshly cracked black pepper
Cured egg-yolks, microplaned (Optional)
If you don’t have Parmesan, you can use goat cheese or feta instead.
Conversely, you can leave the cheese out all-together or replace it with walnuts or pecans.
Getting it done:
1. Combine your salad greens mixture, wash (if necessary) and set aside.
2. In a large pan over low-medium heat, add your diced bacon/proscuitto/guianciale.
3. Allow the fat to render out slowly and the meat to begin to turn crispy.
4. Add the olive oil and allow to heat up.
5. Add the diced garlic and stir until fragrant (about 60 seconds).
6. Add the balsamic and stir until combined and slightly reduced (about 60 seconds).
7. Remove from heat, stir in preserved lemons if using.
8. Divide your salad greens equally on 4 plates or serve in a big bowl.
9. Add the dressing and a generous amount of freshly cracked black pepper (or to taste).
10. Add a pinch of salt if necessary at this point (conversley serve salt on the side, even smoked salt)
11. Toss well to coat.
12. Serve the Parmesan at the table, allowing people to add it themselves in desired amount.
About the Recipe
This Thanksgiving salad recipe of mixed bitter and spicy greens served with a hot savoury dressing is a perfectly impressive and colourful complement to your turkey at Thanksgiving dinner.
As a bonus — this salad travels well and can be made ahead, just keep the roasted vegetables separate from the salad greens and dressing.
Author: The Peasant’s Daughter
Nutritional Info
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