Name: Bitter Greens With Cranberry Dressing
Yield: 6 Servings
Ingredients: 3 Tbsp. raw sugar; 2 Tbsp. pure maple syrup; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup coarsely chopped pecans; 1 14-oz. can whole-berry cranberry sauce; Zest and juice of 1 lemon; ¼ tsp. freshly grated nutmeg; 12 Tbsp. extra-virgin olive oil, divided; ¼ cup finely chopped parsley; 2 Tbsp. finely chopped mint; 3 Tbsp. white wine vinegar; Freshly ground black pepper; 6 heads of green and/or red endive, quartered; 2 heads of frisée, torn or cut into size of quartered endive; 4 oz. Manchego cheese, shaved

Bitter Greens With Cranberry Dressing recipe

Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng

“If tart-sweet cranberry sauce is a Thanksgiving staple, why not use it to dress a bright, vibrant salad? In this recipe endives and frisée are topped with a chunky, tangy dressing made from canned whole-cranberry sauce—a bracing foil to earthy bitter greens. Sprinkled with crunchy candied pecans and salty shavings of Manchego cheese, this fresh and lively side is the dream complement to what can otherwise be a rather heavy spread.” —Jessie YuChen, assistant food editor

What you’ll need

OXO Good Grips® Smooth Edge Can Opener
$25 At Amazon
Benriner Mandoline Slicer
$49 At Amazon
Microplane Grater
$19 At Amazon
Citrus Juicer
$17 $16 At Amazon
Rimmed Baking Sheet
$33 $31 At Amazon

Recipe information

Yield
6 Servings

Ingredients

3 Tbsp. raw sugar

2 Tbsp. pure maple syrup

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1 cup coarsely chopped pecans

1 14-oz. can whole-berry cranberry sauce

Zest and juice of 1 lemon

¼ tsp. freshly grated nutmeg

12 Tbsp. extra-virgin olive oil, divided

¼ cup finely chopped parsley

2 Tbsp. finely chopped mint

3 Tbsp. white wine vinegar

Freshly ground black pepper

6 heads of green and/or red endive, quartered

2 heads of frisée, torn or cut into size of quartered endive

4 oz. Manchego cheese, shaved

Preparation

Step 1
Preheat oven to 350°. Mix raw sugar, maple syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a bowl. Add pecans and toss to coat. Spread pecans out on a parchment-lined rimmed baking sheet and bake until sugar is bubbling, 6–8 minutes, then continue to bake 3 minutes longer to allow sugar to caramelize. Let cool; break into small pieces.
Step 2
Whisk cranberry sauce, lemon zest, lemon juice, nutmeg, and 5 Tbsp. oil in a small bowl to combine; season cranberry dressing with salt.
Step 3
Whisk parsley, mint, vinegar, and remaining 7 Tbsp. oil in a large bowl to combine; season herby dressing with salt and pepper. Add endive and frisée to bowl and toss to coat.
Step 4
Arrange salad on a platter and drizzle some cranberry dressing over. Top with Manchego cheese and candied pecan pieces. Serve with remaining cranberry dressing alongside.

TagsBon Appétit Dinner Side Salad Thanksgiving Endive Chicory Leafy Greens Vegetable Frisée Vegetarian Gluten Free Easy Quick Fall Cranberry Berry Fruit Pecan Nut

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

17 Portable Sides for a Thanksgiving Potluck