Go with the Hullabaloo; as I've written elsewhere, it is always a huge hit.
I want to mention a new "bitter green" that I got in my Winter Sister Farm CSA share last week: Puntarelle!! It is very weird looking so it's fun to cut up and eat. I followed directions, cut it into batons and soaked it in ice water overnight, then added a strong anchovy-and-capers dressing. I think it would be delicious in "Bitter greens with bacon, pecans, and warm balsamic dressing" linked in this issue. If nothing else, find a picture of this vegetable just for the pleasure of beholding it.
Puntarelle! I'm so jealous! I love the traditional anchovy dressing used on a puntarelle salad, but generally put it on thinly sliced belgian endive or escarole. While both are admittedly delicious, I would love to find puntarelle at a farmers' market near me.
Hurray for TG salads! and hurray for the salad inspiration! This year I'm making Ina Garten's butternut squash and arugula salad instead of having plain old boiled mashed squash on the table. If I had more time I'd make every single salad on your list, Emily.
It's such a good book!! The cauliflower gets riced (practically) and the whole thing has a perfect combo of textures and flavors--I think you're going to love it.
I'm so glad it's not 1569 and lately feel like our weird human brains are time traveling in that direction --------->All the colors in these salads - divine and celebratory!
Anthea, thank YOU. I'm so glad to have you here. I need to do more trips through the archive--I always forget that it's 5 years old now and bursting at the seams!
Go with the Hullabaloo; as I've written elsewhere, it is always a huge hit.
I want to mention a new "bitter green" that I got in my Winter Sister Farm CSA share last week: Puntarelle!! It is very weird looking so it's fun to cut up and eat. I followed directions, cut it into batons and soaked it in ice water overnight, then added a strong anchovy-and-capers dressing. I think it would be delicious in "Bitter greens with bacon, pecans, and warm balsamic dressing" linked in this issue. If nothing else, find a picture of this vegetable just for the pleasure of beholding it.
Fantes, in philly & online, has a puntarelle cutter like they use in the farmers market in Rome.
Puntarelle! I'm so jealous! I love the traditional anchovy dressing used on a puntarelle salad, but generally put it on thinly sliced belgian endive or escarole. While both are admittedly delicious, I would love to find puntarelle at a farmers' market near me.
I found it at H-mart once!
It looks like Heat Miser’s hair if he dyed it green!
I love it! The dressing in the bitter greens with pecans is slightly sweet, if you're cool with that on the puntarelle??
Beautiful photographs. An abundance... Whew.... We could only eat salads for thanksgiving and be most satisfied. Lovely present dear,
Thanks very much and do have a nice holiday.... John K
John, thank you! And same to you! Cheers!
Hurray for TG salads! and hurray for the salad inspiration! This year I'm making Ina Garten's butternut squash and arugula salad instead of having plain old boiled mashed squash on the table. If I had more time I'd make every single salad on your list, Emily.
Ohh, I LOVE that salad! What a great Thanksgiving choice! And thank you for the kind words, Dorian! Have a great holiday 💚 💚💚💚💚
Thanks! You have a great holiday too!
Great riff on the classic Johnny Cash song!! Gorgeous photos! Thank you!!
Thanks, Rebecca! Have a great holiday!--Emily
Big fan of Vegetable Revelations, but haven't tried the cauliflower salad. On my to-do list.
It's such a good book!! The cauliflower gets riced (practically) and the whole thing has a perfect combo of textures and flavors--I think you're going to love it.
omg these all look so good, especially the 4 P's.
Thank you, Maia--that's one of my faves. I hope you have a wonderful Thanksgiving. Cheers from Emily
Thanks, Emily! Thanksgiving happens to be my birthday too, so i plan to thoroughly enjoy it!
Yummmmmm
🩷🩷🩷🩷
Why bother to go anywhere for Thanksgiving? I could stay home and eat dates, celery, and parm .
So could I, Whitney!! Celery forever!
Have you ever tried braised celery? So good!
Yes, and I think I have a salad with it as an ingredient!
I’ll look for it!
Here it is, it’s from Ixta Belfrage’s great book. Both of these recipes are so good. And I love the whole book. They might be up your alley! https://emilyrnunn.substack.com/p/the-state-of-salad-making?utm_source=publication-search
I think it’s sweet and sour? Let me see if I can find it—it’s almost impossible to do a search in my own archive.
I could make a whole Thanksgiving of these salads. Happy Thanksgiving, Emily!
Same to you, Jolene!!
I'm so glad it's not 1569 and lately feel like our weird human brains are time traveling in that direction --------->All the colors in these salads - divine and celebratory!
Same, Greta, same! Take some brain rest time, and enjoy your holiday! Thank you for being here ♥️
Oh what fun for a new subscriber.! 😁 Thank you!
Anthea, thank YOU. I'm so glad to have you here. I need to do more trips through the archive--I always forget that it's 5 years old now and bursting at the seams!
No salad on Thanksgiving. But I’ll make your chipotle turkey salad with leftover turkey.
I LIKE the way you think!! Have a great holiday!