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Thanksgiving | |
| Dressing: 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon maple syrup or sugar 1 small garlic clove, grated (about ¼ teaspoon) or ½ teaspoon garlic powder ½ teaspoon each dried oregano, dried thyme, and dried basil ¼ teaspoon kosher salt 6 tablespoons olive oil Salad: Arugula Romaine lettuce White Cabbage Shallots Cherry tomatoes Celery Carrots Pepperocini Feta | |
| 1. Make the dressing In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). 2. Make the Salad Thinly slice some white cabbage Chop the Romaine into bitesize pieces Thinly slice the shallots and pepperocini Chop carrots and celery into little pieces Mix arugula, romaine and cabbage in a salad bowl and sprinkle with some course ground black pepper. Add the rest of the salad ingredients and salad dressing and toss Top with feta | |
Excellent | |
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