This Thanksgiving, celebrations will likely look different. Instead of breaking out the dining table extenders and adding a kids’ table, it’s presumable that most gatherings need only a few chairs around the table.
In years past, I would typically spend several days preparing for Thanksgiving, stocking my freezer with items that would take a bit of stress off from the big day. I’ll certainly do the same this year but in smaller quantities. I will make a large pot of poultry stock, and freeze in canning jars. This liquid gold as I call it, turns into flavorful gravy and as a base for a delicious soup made with leftover turkey.
Other make-ahead freezer favorites are logs of cheddar wafers, prosciutto pinwheels and last year, I tried a new recipe for Parker House rolls, which turned out quite nice.
As I start to compile our favorite recipes for our celebration, I am reminded of our current reality and have been forced to keep dishes to a minimum. Not exactly what the Thanksgiving table is all about but what it will be this year. These are the dishes we make year after year, like deep-fried turkey, chardonnay gravy and my Mom’s stuffing, which all will definitely be on our table.
I’ve decided that instead of a separate salad and roasted vegetable, typically roasted Brussels sprouts, I will serve a family favorite that combines the two. By combining, it frees up space in the oven as I don’t need to cook the Brussels sprouts.
Photo by Carolyn Jensen
Make Thanksgiving a little easier with this make-ahead salad.Another bonus is that all ingredients can be prepared in advance and tossed together about an hour before serving time to meld all the flavors.
Typically, I’m not a fan of leftover salads, as the delicate greens wilt under the dressing. However, this salad made with sturdy greens and hearty Brussels sprouts hold up well the next day and make a great, albeit unconventional, addition to a turkey sandwich.
I forgo the traditional cranberry sauce in favor of pungent mustard and, if I’ve made them, caramelized or pickled onions, a tasty addition.
Carolyn Jensen is a culinary explorer who is devoted to shopping farmers markets for locally sourced, extraordinary and seasonal foods. The Marin resident shares her weekly bounty through photos, tips and recipes on Instagram at gatherweekly. Contact her at jensencarolyn@comcast.net
RECIPE
Kale and Brussels sprouts salad
8 to 10 servings
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
¼ teaspoon Kosher salt, plus more
Freshly ground black pepper
2 large bunches of Tuscan (also called dino) kale (about 1½ pounds total) center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, ends trimmed, finely grated or shredded with a knife
½ cup extra-virgin olive oil
⅓ cup almonds with skins, coarsely chopped
1 cup finely grated pecorino or Parmesan
Combine lemon juice, Dijon mustard, shallot, garlic, ½ teaspoon salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Pour ½ cup oil into a measuring cup. Spoon 1 tablespoon from the cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about two minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper to taste.
Add dressing and cheese to kale mixture; toss to coat. Taste, season with salt and pepper to taste. Garnish with almonds.
Note: If making ahead, mix kale and Brussels sprouts with the dressing, cover and refrigerate. Cover almonds and set aside. When time to serve, add the almonds and cheese to the kale mixture, toss to combine.
— Adapted from Bon Appetit Magazine
November 18, 2020 at 03:05AM
https://ift.tt/2K7KUcr
A different kind of salad for a different kind of Thanksgiving - Marin Independent Journal
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment