"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Festive Holiday Salad Recipe

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This recipe for Festive Holiday Salad, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 14, 2007


1/4 cup red wine vinegar
2 tsp. finely chopped shallots
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup plus 1 Tbsp. extra-virgin olive oil

1 cup shelled walnuts
5 cups mixed baby greens or baby arugula
1 head romaine lettuce, coarsely chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 cup crumbled goat cheese (about 4 ounces)
1 cup cooked, crumbled bacon
1/2 cup dried cranberries
1/4 cup red onion, chopped

To make dressing: In a medium bowl, whisk together vinegar, shallots, mustard, salt and pepper. Slowly whisk in oil until well blended.

Preheat oven to 350. On a baking sheet, spread walnuts into one even layer. Bake about 8 minutes, or until fragrant, checking often to prevent burning. Remove and let cool.

To make salad: In a large bowl, toss together baby greens, romaine, tomatoes, walnuts and dressing. Add goat cheese and 1/2 cup bacon; toss gently to combine. Sprinkle with cranberries, red onion and remaining bacon before serving. INSIDE FOOD
Food Main
Breakfast and Brunch
Appetizers and Hors d'Oeuvres
Salads and Dressings
Soup and Stews
Side Dishes
Sandwiches and Pizzas
Cooking Tips
Ingredients and Spices
Tools and Appliances
Eating Out
Jessica Seinfeld
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