In case you want to feel festive, even when you have a salad...



3Tbsp. raw sugar

2Tbsp. pure maple syrup

½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1cup coarsely chopped pecans

1 14-oz. can whole-berry cranberry sauce

 Zest and juice of 1 lemon

¼tsp. freshly grated nutmeg

12Tbsp. extra-virgin olive oil, divided

¼cup finely chopped parsley

2Tbsp. finely chopped mint

3Tbsp. white wine vinegar

 Freshly ground black pepper

6 heads of green and/or red endive, quartered

2 heads of frisée, torn or cut into size of quartered endive

4 oz. Manchego cheese, shaved


Step 1

Preheat oven to 350°. Mix raw sugar, maple syrup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a bowl. Add pecans and toss to coat. Spread pecans out on a parchment-lined rimmed baking sheet and bake until sugar is bubbling, 6–8 minutes, then continue to bake 3 minutes longer to allow sugar to caramelize. Let cool; break into small pieces.

Step 2

Whisk cranberry sauce, lemon zest, lemon juice, nutmeg, and 5 Tbsp. oil in a small bowl to combine; season cranberry dressing with salt.

Step 3

Whisk parsley, mint, vinegar, and remaining 7 Tbsp. oil in a large bowl to combine; season herby dressing with salt and pepper. Add endive and frisée to bowl and toss to coat.

Step 4

Arrange salad on a platter and drizzle some cranberry dressing over. Top with Manchego cheese and candied pecan pieces. Serve with remaining cranberry dressing alongside.

December 24, 2021 — Aileen Selkirk

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