Prepare for the winter party season with Seriously Simple Holidays by Diane Rossen Worthington, featuring recipes like Winter Chopped Salad; Roast Duck Legs with Caramelized Shallots and Garlic; and Savory Bread Pudding with Bacon, Peppers, and Spinach.
Serves 8 as a first course, 6 as a main course
With a little help from a dish always served at the Restaurant at the Getty Center in Los Angeles, I've reinterpreted a chopped salad using winter ingredients. To speed preparation, you can purchase a rotisserie chicken rather than cook the chicken breasts yourself. Serve this salad for a casual weekend brunch, along with Mushroom and Potato Bisque with Pancetta Croutons (page 66 of the book). It is also good on a buffet lunch table.
1. Make the dressing: In a small bowl, whisk together the mustard, vinegar, honey, olive oil, and salt , and pepper to taste. Taste and adjust the seasonings.
2. Place the radicchio, romaine, chicken, apple, cranberries, nuts, and cheese in a large salad bowl.
3. Pour the dressing over the salad and toss to coat. Sprinkle with pepper (if desired) and serve.
Make the dressing up to 2 days ahead, cover, and keep at room temperature. Whisk well before using. Make the salad up to 4 hours ahead, cover, and refrigerate.
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