As a chef, I like to think beyond cranberry sauce for Thanksgiving dinner. I like the flavors and textures that some of the more, shall we say, underappreciated vegetables bring to the holiday table, such as fennel, celeriac, beets and red cabbage. These salads are bright and colorful and provide the necessary refreshing bite to accompany any traditional roast turkey dinner! Sweet, tart and peppery, these salads are a perfect addition to turkey and dressing.
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