Bitter Greens With Cranberry Dressing
by Jessie YuChen
Thanksgivingsidevegetarianholidaymake-ahead
Yield: 6 ServingsCook: 9-11 minutes
Ingredients
You have 1 of 15
produce
- ○2 Tbsp.mint(finely chopped)
- ○2 headsfrisée(torn or cut)
- ○1lemon(zest and juice)
- ○6 headsendive(quartered)
- ○1/4 cupparsley(finely chopped)
protein
- ○1 cuppecans(coarsely chopped)
dairy
- ○4 oz.Manchego cheese(shaved)
pantry staple
- ○2 Tbsp.maple syrup
- ○kosher salt
- ○14 oz.cranberry sauce(canned whole-berry)
- ○12 Tbsp.extra-virgin olive oil(divided)
- ○1/4 tsp.nutmeg(freshly grated)
- ○3 Tbsp.sugar(raw)
- ○3 Tbsp.white wine vinegar
- ✓black pepper(freshly ground)
Instructions
- Preheat oven to 350°. Mix raw sugar, maple syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher 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 caramelize. Let cool; break into small pieces.
- Whisk cranberry sauce, lemon zest, lemon juice, nutmeg, and 5 Tbsp. oil in a small bowl to combine; season cranberry dressing with salt.
- Whisk parsley, mint, vinegar, and remaining 7 Tbsp. oil in a large bowl to combine; season herby dressing with salt and pepper. Add endive and frisée to bowl and toss to coat.
- Arrange salad on a platter and drizzle some cranberry dressing over. Top with Manchego cheese and candied pecan pieces. Serve with remaining cranberry dressing alongside.
My notes
If tart-sweet cranberry sauce is a Thanksgiving staple, why not use it to dress a bright, vibrant salad? In this recipe endives and frisée are topped with a chunky, tangy dressing made from canned whole-cranberry sauce—a bracing foil to earthy bitter greens. Sprinkled with crunchy candied pecans and salty shavings of Manchego cheese, this fresh and lively side is the dream complement to what can otherwise be a rather heavy spread.