This year was, most likely, my families last Thanksgiving at my Uncle Mark's house in Sacramento. Every year, since we moved back to California, we have attended Thanksgiving at my Uncle Mark's house with about 25 other guests, including family in friends. It has been a very nice tradition and definitely my favorite holiday. I mean, what's better than a day simply about food, family and friends? It seems that everyone is happy on Thanksgiving, despite prior disputes and anxieties. Uncle Mark and his family have moved to a beautiful plot of land in Clarksburg, California. The property is perfect for them, and their kids, Asher and Talia, love it.
This year my dad and I cooked the Thanksgiving dinner with the help of my Aunt Jen. As usual my fantastic cousins, the Olender's, brought amazing pies for dessert. My dad cooked the turkey, which my Aunt Jen's father raised, and the stuffing. With the help of family and friends, I made the side dishes; bacon mac and cheese, salad, mashed potatoes, creamed peas with bacon and a sweet potatoes casserole. I have only posted the sweet potato casserole and salad recipe.
I added the salad to try and lighten things up. I was worried at first, because we have never had a salad for thanksgiving before, but it worked out perfectly. It was everyone's favorite dish. The salad is light, but crunchy enabling it to keep up with the rest of hearty Thanksgiving dishes. Even though we all ate ourselves into food comas, the salad allowed us to feel a little less guilty about it.
"A bright alternative to heavy sides, this salad features Tuscan kale."
- 1/4 cup fresh lemon juice
- 2 Tbsp Dijon mustard
- 1 Tbsp minced shallot
- 1 small garlic clove, finely grated
- 1/4 tsp kosher salt plus more for seasoning
- Freshly ground black pepper for seasoning
- 2 large bunches of Tuscan Kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
- 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
In a small bowl combine lemon juice, mustard, shallots, garlic, salt and pepper. Stir and set aside.
In a large bowl, combine thinly sliced kale and shredded brussels sprouts.
"Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towl-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds."
The picture and recipe description are both from the Bon Apetit Magazine.
|My dachshund, Nanny, and I|