Radicchio, Avocado and Pecan with Lemon Maple Ginger salad dressing


Some vegetables you try for the first time and fall in love with them. Last week we tried Radicchio for the first time. An Italian favorite, used raw and also cooked. The petal-like leaves we roughly tore to make a salad and combined with the bitterness of the radicchio, the buttery-ness of avocado, the density of toasted pecans, the sweetness of maple syrup and Meyer lemons.

1/2 cup of Meyer lemon juice

1/2 cup of Olive oil

1 inch cube ginger, peeled and chopped roughly

3 TBS Maple Syrup (adjust taste as necessary)

3 TBS Tamari or soy sauce (adjust taste as necessary)

Combine well and toss with Radicchio, avocado and toasted pecans. Marinate for 1/2 hour before serving.

Thanksgiving Sides Recipes: Shredded Brussels Sprouts with Persimmons, Apricots, and Walnuts

  • 1/4 cup dried apricots, chopped coarsely
  • 1/2 cup warm water
  • 1 pound fresh Brussels sprouts, trimmed
  • 1/4 cup coarsely chopped walnuts
  • 3 tablespoons bacon fat (or butter, or olive oil)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 Fuyu persimmons, chopped
  1. Place apricots in a bowl with warm water and let sit for 20 minutes. Drain apricots and set aside, discarding water.
  2. Wash and dry Brussels sprouts. Slice thinly using either a knife or the disk attachment of your food processor.
  3. Heat a small frying pan over medium heat and add walnuts, agitating occasionally. Toast until they darken in color a bit and become fragrant, about 3 minutes. Set aside.
  4. In a medium saute pan, melt bacon fat (or oil of your choice). Add the Brussels sprouts, salt, pepper, persimmon, and apricots, stirring well, cooking just until the Brussels sprouts turn bright green and are tender to the bite, about 5 minutes. Stir in walnuts and cook for 1 minute. Serve hot.


Persimmon and Avocado Salad

Prep time:  15 mins
Total time:  15 mins
Serves: 4
Brighten up a dreary winter day with peppery arugula greens topped with crisp slices of sweet persimmon, buttery avocado wedges and tangy pomegranate arils, all tossed in a tangy mustard and white balsamic vinaigrette.
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 8 cups baby arugula
  • 1 firm-ripe Fuyu persimmon, quartered and thinly sliced
  • 1 large avocado, cut into wedges
  • ½ cup fresh pomegranate arils
Prepare the Dressing:
  1. In a small bowl, whisk together olive oil, vinegars and mustard until combined. Season to taste with salt and pepper.
Assemble the Salad:
  1. In a large mixing bowl, toss arugula with dressing until well coated. Distribute between four individual salad bowls, or transfer to a single large salad bowl.
  2. Arrange persimmon and avocado slices on the arugula, then scatter with pomegranate. Serve immediately.
The beauty of this salad is the contrast between the crisp, sweet persimmon against the soft, buttery avocado. Make sure to purchase the small, squat tomato-shaped Fuyu persimmons for this salad, as they’re sweet enough to eat even when slightly crisp, as opposed to the larger acorn-shaped Hachiya that are too tannic to eat until completely soft.