salad days.

every year for thanksgiving i have about twenty-seven recipes that i want to make, thirteen of which are desserts.  a large part of my preparation, other than obsessively thinking-reading-talking food, is deciding which recipes will make the cut.  the other part of my preparation is to try to moderate my intake in the days leading up to the feast so that i can actually button my pants enjoy the fruits of my labor.

oops. forgot to photograph the salad before i ate it all…

kale & spinach salad with almonds & feta  (serves 4)
1/2 bunch lacinato kale, removed from stems & sliced into thin strips
8 oz. baby spinach
1/2 C grape tomatoes, sliced
1 avocado, diced
1/2 small purple onion, thinly sliced & pickled*
1/2 C almonds, roasted & salted, coarsely chopped
1/2 C feta, crumbled

vinaigrette  (recipe below)

pour dressing into a large salad bowl.  add tomatoes, avocado & onion & combine until ingredients are coated by the dressing.  add kale & spinach, almonds and feta, tossing gently until combined.

*easy pickled purple onion: thinly slice half of the purple onion into half-moons.  place in a bowl & pour 1/4 cup vinegar and 1/2 cup warm water over onion.  stir in 1/2 tsp. sugar and season with salt; let stand until slightly pickled, about 30 minutes. drain.

ina’s (aka the barefoot contessa) vinaigrette
1 tsp. dijon mustard
1 tsp. minced fresh garlic (i usually omit)
3 T champagne vinegar
kosher salt & fresh ground pepper
1/2 C good olive oil

in the large salad bowl, whisk together the mustard, garlic, vinegar, 1 tsp. salt & 1/2 tsp. pepper.  while whisking, slowly add the olive oil until the vinaigrette is emulsified.