Making this salad on a platter instead of a bowl allows you to see all the fabulous colors more easily. A Fall twist on the Italian classic!
Guacamole Deviled Eggs
Using avocado as a base makes these deviled eggs a little healthier and (I think) a lot tastier. Terrific party food!
Persimmon Salad
Persimmon salad with cilantro, red onion and pom seeds. I made this for Thanksgiving and added big avocado chunks which was great as well. A lovely fall salad!
*Please remember to buy Fuyu persimmons. They are the squat, donut looking ones. The other more oblong persimmons leave a weird pasty, chalky taste in your mouth that is no fun. This dish works best when the persimmons are orange but relatively hard (not super ripe).
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Find this recipe in The Forest Feast cookbook
Shaved Brussels Slaw
Raw Brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the cuisinart works really well, too. This can easily be made ahead and you can really toss in any dressing you like (I also like it with Caesar). An easy Thanksgiving side / vegetable dish!
Radishes with Sea Salt and Butter
Radishes with butter and salt is classically french, isn’t it? It’s not for everyone, but I love it. So simple and great with cocktails. Perhaps a pre-Thanksgiving dinner snack for the cooks? The creaminess of the butter cuts the spicy edge of the radish and a smoky fall whiskey cocktail is the perfect accompaniment.
Try Maldon Salt if you’ve never had it. But watch out, you’ll be hooked. (And it’s pricey!)
