With just a few days to go until the Big Meal, we’re keeping things light around here (previous Twinkie post notwithstanding). I spent Sunday morning picking up a few last things, including the turkey, and then the spent most of the afternoon in the kitchen. It’s just not the holidays unless there’s Chex Mix. Last night’s dinner was a relatively simply affair – Sriracha Sloppy Joes and this arugula, radicchio and honeycrisp apple salad.
The good thing about playing with salads is that it ensures you get enough vegetables. My first go at this salad Saturday night with just radicchio, apple and parsley was a little too bitter and champagne vinegar wasn’t quite right for the dressing. This mix goes heavy on the arugula and uses a sweet-tart white balsamic for the vinaigrette. I don’t typically have the white in the cupboard, but Rue La La had some good deals on O Olive Oils and vinegars a couple of weeks ago. It was a good get, so keep an eye out.
There is barely a recipe here, so consider it salad inspiration.
If you’re celebrating Thanksgiving this week, enjoy the time with friends and family. Don’t get upset when dinner takes days to cook and 15 minutes to eat it. And make sure to get help with the dishes so all you need to do Friday morning is have coffee and eat leftover pie for breakfast.
Arugula, Radicchio & Honeycrisp Salad
Ingredients
- 3 oz. baby arugula, rinsed and spun dry
- 1/2 a head of radicchio (~1 1/2 c.), cut into 1/4 in. ribbons
- 1/2 honey crisp apple, sliced thinly
- 2 T. white balsamic vinegar
- 1 T. olive oil
- pepper to taste
Instructions
In a large bowl, combine arugula, radicchio and apple. Whisk together the balsamic, olive oil and pepper and pour over the salad. Toss until well-coated and serve.
