October Bitter Sweet Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
This unusual combination of bitter and sweet, crisp and juicy, is delicious and very attractive with its glistening red vinaigrette. Choose whatever combination of salad greens appeals to you, but with an emphasis on the sharper-tasting ones, such as arugula, watercress, or mizuna. Peppery frisee, with its lacy leaves, is ideal. A large head of frisee will yield about 6 cups of greens. cranberry vinaigrette
Cranberry Vinaigrette
  • ½ cup extra-virgin olive oil
  • 3 tablespoons cider vinegar or white wine vinegar
  • 2 teaspoons sugar
  • ¼ cup dried cranberries (craisins)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 cups mixed field greens, rinsed
  • 2 to 3 firm but ripe Bartlett pears, cored and thinly sliced (about 4 cups)
  • 3 tablespoons fresh lemon juice
  • 2 cups peeled and shredded or thinly sliced turnips or cups celerty heart stalks, sliced on the diagonal
  • ¼ cup dried cranberries (craisins)
  • ¼ cup crumbled goat cheese or blue cheese (optional)
  1. Combine the vinaigrette ingredients in a blender or food processor and whirl until the dried cranberries are finely minced and suspended in the dressing. Set aside.
  2. Tear the salad greens into bite-sized pieces and arrange on individual plates or on a large platter.
  3. Toss the pear slices and lemon juice together in a bowl to evenly coat the pears and prevent discoloration; then arrange them on the greens.
  4. Top with the turnip or celery heart slices and sprinkle on the cranberries.
  5. Finish with the crumbled cheese, if using.
  6. Shake up or stir the Cranberry Vinaigrette and drizzle it evenly over the salad just before serving
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2011/10/october-bitter-sweet-salad/