November 2023 Recipes of the Month

Thanksgiving Winter Salad with Champagne Vinaigrette

Ingredients                                                                                               

• 3 tablespoons Champagne vinegar
• 2 tablespoons lemon juice
• 1½ teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 teaspoon fresh minced chives
• 1/3 cup walnut or olive oil
• 10 cups salad greens
• 3 Tablespoons plus 1 teaspoon crumbled blue cheese
• 1/3 cup pomegranate seeds
• 2 tablespoons chopped hazelnuts

Directions

1. In a small bowl, whisk together the Champagne vinegar, lemon juice, honey, salt, pepper, chives and oil until well combined. (Or add ingredients to a jar with a tight-fitting lid and shake until well combined.)
2. In a large serving bowl, combine the salad greens, blue cheese, pomegranate seeds and hazelnuts. Toss with the dressing just before serving, or serve with the dressing on the side. 

Red Potato and Celery Salad

Ingredients

• 1½ pounds red potatoes, organic if possible
• 2 stalks celery, organic if possible
• 1/4 cup Dijon mustard
• 1/4 cup dry white vermouth
• 1/4 cup white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons capers
• 1/2 cup chopped fresh parsley
• Chopped fresh dill to taste

Directions

1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Prepare dressing combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste and shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.
4. Pour dressing over the potatoes while they are warm, tossing them well.
5. Add chopped onion, sliced celery, capers, finely chopped parsley and dill. Chill until served.