Site not look beautiful? Click here

Dining

A very Vegas Thanksgiving menu: Orchard salad

Image

Orchard salad

Michael Wolf of Serendipity

Not only does this salad look pretty, it’s packed with fall flavors from the crisp apple slices to the candied walnuts that add some extra crunch. Using dried cherries instead of cranberries gives the dish a slightly more luxurious feel.

Ingredients:

24 oz. fresh spinach

2 Fuji apples, sliced into thin wedges

6 oz. candied walnuts

6 oz. red baby tomatoes, halved

6 oz. yellow baby tomatoes, halved

2/3 cup dried cherries

4-5 oz. blue cheese crumbles

Directions: Combine all ingredients, adding cherries to taste. More or less blue cheese can be used depending on preference. Dress the salad in a toasted walnut vinaigrette (recipe below).

Walnut Vinaigrette

Ingredients:

1/2 cup toasted walnuts

3/8 cup apple cider vinegar

1 garlic clove

1/2 shallot

1 cup mayonnaise, divided

1/4 cup sugar

3/4 cup walnut oil

1/2 cup olive oil blend

1/2 tbsp. salt

1/2 tbsp. pepper

Directions: Set walnut oil, olive oil blend and 1/2 cup of mayonnaise to the side. Combine the remaining ingredients in a blender and blend. Once ingredients are well mixed, slowly add walnut oil and olive oil to blender while it is blending, allowing mixture to emulsify. Put remaining mayo in a bowl and slowly whisk in the vinaigrette, being careful not to break the emulsification. Serve with orchard salad.

Next: Roasted organic turkey by Morels.

Share
Photo of Sarah Feldberg

Sarah Feldberg

Get more Sarah Feldberg

Commenting Policy

Previous Discussion:

  • There's a lot going on at the Light Group's first off-Strip restaurant ... almost too much.

  • At this new Chinatown-area spot, you cook most of the food at your table's hibachi grill.

  • This new Henderson deli is serving some of the most interesting and delectable food around.

  • Get More Dining Stories
Top of Story