Because this is a festive salad, I just had to squeeze it in before the end of 2021. I made it for Thanksgiving, and it’s truly unique. I had no problem making it a second time!
The recipe, from Bon Appetit, is called Bitter Greens with Cranberry Dressing. What initially caught my attention was how pretty the salad is.
It’s a mixture of bitter greens, with parsley, mint, shaved Manchego cheese, glazed pecans, and a lemony cranberry dressing, made with canned cranberry sauce. You can bet that this was the first time I ever bought canned cranberry sauce.
Because of timing, I purchased glazed/candied pecans, even though they are so easy to make. I used really good Manchego cheese, and bought the best bitter greens I could find.
Bitter Greens with Cranberry Dressing
3 tablespoons raw sugar
2 tablespoons pure maple syrup
1 1/2 teaspoons salt
1 cup coarsely chopped pecans
1 – 14 ounce can whole-berry cranberry sauce
Zest and juice of one lemon
1/4 teaspoon grated nutmeg
12 tablespoons extra virgin olive oil, divided
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
3 tablespoons white wine vinegar
Freshly ground black pepper
6 heads of green and/or red endive, quartered
2 heads of frisée, torn into similar sizes
4 ounces Manchego, shaved
Preheat oven to 350 degrees. Mix raw sugar, maple syrup, and salt in a bowl. Add pecans and toss to coat. Spread pecans out on a parchment-lined rimmed baking sheet and bake until sugar is bubbling, 6-8 minutes, then continue to bake 3 minutes longer to allow sugar to caramelized. Let cool; break into small pieces. Or, buy some already glazed pecans.
Whisk cranberry sauce, lemon zest, lemon juice, nutmeg, and 5 tablespoons of oil in a small bowl to combine. Season cranberry dressing with salt.
Whisk parsley, mint, vinegar, and remaining 7 tablespoons oil in a large bowl to combine; season herby dressing with salt and pepper. Add endive and frisée to bowl and toss to coat. (I didn’t include the mint because you just never know who likes what!) Do this just before serving, although I don’t mind a little wilting.
Arrange salad on a platter and drizzle some cranberry dressing over. Top with Manchego and candied pecan pieces.
Serve with remaining cranberry dressing alongside.
This salad is incredible. You could make the dressing with leftover cranberry sauce, or simply make a lemon dressing. The combination is spectacular.
Serve with a creamy pasta or crepes for a perfect lunch or light dinner.