Thanksgiving salads: Tony Rosenfeld's seasonal salad offerings
Light seasonal salads are the antidote to a beige, brown or otherwise boring Thanksgiving spread. They can be starters, palate cleansers or a punctuation before desserts roll out. They add color and crunch, and their dressings lend brightness and much-needed acidity to cut through the heaviness of the meal.
And -- need we say it? -- they provide fresh options for vegetarians at the table.
The trick is to give hearty autumn fruits and vegetables a turn on a mandoline or with a vegetable peeler, exposing their delicate charms. Pair them with greens that have distinct personalities: escarole, endive and mache, to name a few, as well as assertive cheeses.
The best part: These salads can fit into your busy holiday preparations. Assemble the components and tuck them into a large serving bowl (or a resealable plastic food storage bag if the fridge is full) at least four hours and up to one day ahead. Then just toss before serving. To help you serve a crowd, each of the four accompanying salad recipes will feed at least eight.
-- Tony Rosenfeld, a freelance food writer
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