Photo: Romulo Yanes; Styling: Claire Spollen

 

YieldsServes 10 to 12
AuthorAngela Brassinga

A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.

How to Make It

Step 1
1

Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

Step 2
2

In a bowl, toss radicchio with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.

Step 3
3

Just before serving, add butter lettuce, romaine, and pear slices and toss gently. Scatter with cheese.

Step 4
4

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss pears with a little lemon juice to prevent browning).

Ingredients

 1/4 cup apple cider vinegar
 1 tablespoon finely shredded fresh ginger
 2 teaspoons honey
 2 teaspoons Dijon mustard
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1/2 cup canola oil
  About 2 qts. loosely packed radicchio, torn into bite-size pieces
 1 qt. loosely packed bite-size pieces butter lettuce (1 head)
 1 qt. loosely packed bite-size pieces hearts of romaine (1 head)
 2 large or 3 small sliced and cored pears
 6 ounces crumbled fresh goat cheese

Directions

Step 1
1

Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

Step 2
2

In a bowl, toss radicchio with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.

Step 3
3

Just before serving, add butter lettuce, romaine, and pear slices and toss gently. Scatter with cheese.

Step 4
4

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss pears with a little lemon juice to prevent browning).

Fall Greens and Pear Salad