I had this post planned for a while, but then life took a serious turn. Now, though, with Thanksgiving looming, I though it might be appropriate. Maybe you want to do your own week of salads after an indulging long weekend.
The idea came to me when we were hit with quite a lot of leafy items in our CSA box. Instead of trying to make radicchio risotto or another plate of kale and polenta, I thought I would just let them shine as the center pieces of beautiful salads.
I have to say that we never ate so well or so colorfully.
Day One (and Five): Roasted Butternut Squash with Spinach, Pepitas, Parmesan and Shallot Vinaigrette
We liked this so much we ate it twice! The colors can't be beat and the vinaigrette is the key in my opinion. Substituted squash and cheese types, but it was very close to the recipe.
The sweet balsamic and salty olives and cheese really, really balance the bitter radicchio. We've been eating some variation of this salad ever since discovering this recipe.
Day 3: Kale Caesar with Whole Wheat Croutons and Chopped Egg
I use Martha's caesar dressing recipe all the time, except I do it in the food processor and I use half the oil. It's fool proof and makes enough for 4 servings. And, yes, I make my own croutons, but I just toast mine in my cast iron skillet on the stove top. Chopped egg for a little extra something. Some folks might balk at the notion of raw kale, but it's sooooo good and satisfying. Make sure to remove the stems and chop it finely.
Day 4: Escarole, Fennel, Parmesan and Pepitas
Loosely based on this recipe. We still had Parmesan and pepitas in the house so we used those and I made my usual Dijon Mustard Vinaigrette, which is basically this recipe, minus the dried herbs and creme fraiche. I also love escarole with mint!
So there you go! Do you ever have salads for dinner? Would you consider doing it for a whole week?
Happy Thanksgiving, everyone!!!