Holiday Salad Food

HOLIDAY SALAD

Steps:

• In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
• Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.
• Pour the dressing over the salad just before serving and toss to coat.

RAFFY'S HOLIDAY SALAD

Steps:

• Whisk 1/4 cup of the lemon juice with the salt and pepper in a medium bowl. Gradually whisk in the oil to blend. Season the dressing with more salt and pepper as needed. (The dressing can be made 8 hours ahead. Cover and refrigerate. Return to room temperature and re-whisk before using.)
• Toss the endive and apples with 2 tablespoons of the lemon juice in a large bowl to coat (the lemon juice will prevent the endive and apples from browning). Drizzle the remaining 1 tablespoon lemon juice over the avocado. Add the avocado, corn and cheese to the endive mixture. Gently toss the salad with enough dressing to coat. Season the salad with more salt and pepper as needed. Sprinkle the pomegranate seeds over the salad if desired and serve immediately.

CHRISTMAS SALAD

Steps:

• Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
• Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
• Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
• Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
• To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.