Today's winter salad recipe: Just sliced endive and apple tossed in a quick curry vinaigrette. Make-ahead for holiday buffets or potluck gatherings, adding welcome freshness and a bit of "crunch" to rich food. Note #1: The Saturday before Thanksgiving is grand timing for a party! We were feeling all geared up and festive but it was too soon to start cooking for Thanksgiving and way too soon to be (over)planning Christmas gatherings. So that night, four couples gathered for an "Alsatian Harvest Feast" – and did we ever feast! The meal was seven courses over five hours, each course better than the next. A charcuterie platter with two kinds of hand-made Alsatian sausage. Swiss and French raclette, warmed til melty on the stove in a small cast iron serving piece like this one. (I love it!) Chicken liver pate. Excellent homemade bread! Warm onion soup. A tiny serving of yogurt sorbet as a palate cleanser, topped with a spoonful of Schnapps! A stunning crown roast with homemade fresh sauerkraut. Alsatian white beans simmered in white wine. (That recipe you'll see soon!) This Endive & Apple Salad. An amazing cheese course, all from artisanal Wisconsin cheese producers. A wedge of a crispy pear tart with a smear of pear butter and whipped cream. Was that seven courses? Forgive me if I lost track.
Note #2: A completely make-ahead salad is a blessing! I mixed the dressing in the morning, then dressed the endive and apples in early afternoon, then put it aside to chill. It was good the first day, even better the second so I could have made the salad the day before! The mix of bitter greens (What Are Bitter Greens?) and sweet apple is a great combination and a welcome "simple salad" amid rich food. It would be great for a holiday buffet, a take-along potluck, etc. And yes, do make it ahead!
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