Salad For All

Traditional family favorites often trump salad on Thanksgiving Day—and that’s a shame, from my perspective.

Why not serve a salad that’s a palate teaser as the first course, if it’s a sit-down dinner, or after the turkey and trimmings? Or, offer a clean, crisp-tasting salad with the main course. All of your health-conscious eaters will be thankful for your thoughtfulness.

Bon appétit!

Arugula, Frisée And Pear With Pumpkin Seeds(Serves 8 to 10)1 pound baby arugula, washed and spun dry

2 heads frisée, washed, spun dry and torn into bite-size pieces

4 firm red Bartlett pears, washed, cored, sliced and rolled in lemon juice

Juice of 3 lemons

1½ cups pumpkin seeds, roasted and salted

For the dressing:

1 tablespoon Grey Poupon Dijon mustard

2 tablespoons pear-infused white balsamic vinegar

1/2 cup extra virgin olive oil

1 bunch, or 1/3 cup, snipped fresh chives

Sea salt and freshly ground black pepper, to taste

Remaining lemon juice from pears

Optional: 8 ounces plain chèvre, sliced or crumbledTo prepare:Toss arugula and frisée together in a large mixing bowl.

Cover with plastic wrap, or a dampened paper towel.

Set aside.

Slice pears lengthwise.

Cut into bite-size pieces.

Transfer to a glass bowl.

Add lemon juice to prevent discoloration.

Set aside.

Whisk mustard and vinegar together in a mixing bowl.

Slowly add olive oil, whisking constantly, until the mixture becomes an emulsion.

Add chives, salt and pepper.

Taste and adjust the seasonings.

Set dressing aside.

Remove pears from lemon juice just before serving.

Toss gently with salad greens.

Add the remaining lemon juice to the dressing.

Taste and adjust seasonings.

Drizzle just enough dressing over the salad greens until they glisten.

Sprinkle with pumpkin seeds.

If using, add a slice of chèvre on top of each serving.

Serve at once.Cauliflower, Purple Carrot, Red Onion And Celery Salad(Serves 8 to 10)1 large head cauliflower, core and leaves trimmed, washed, broken into tiny florets

6 stalks celery, trimmed, strings peeled, cut into thin slices

3 purple carrots, peeled, cut into thin julienned strips

3 large red bell peppers, seeded and cored, cut into small dice

1 large red onion, cut into small dice

1 large bunch flat-leaf parsley, leaves chopped

12 ounces baby spinach leaves

For the dressing:

3 tablespoons grainy Dijon mustard

Juice of 1 lemon

1 tablespoon French white wine vinegar

1/2 cup good-quality extra virgin olive oil

Sea salt and freshly ground black pepper, to tasteTo prepare:Cut cauliflower in half with a large knife.

Remove core and thick stems.

Break off the tiny florets.

Place in a large mixing bowl.

Cut celery into thin slices using the flat blade of a benriner.

Add to the florets.

Carefully cut carrots horizontally into thin shreds using the thin shredding blade on a benriner.

Add to the florets.

Dice the bell pepper and onion.

Toss with the florets, mixing all the vegetables thoroughly.

Whisk together mustard, lemon juice and vinegar in a mixing bowl, until blended. Gradually add olive oil in a thin stream, whisking constantly, until the mixture becomes an emulsion.

Add salt and pepper.

Taste and adjust the seasonings.

Spoon just enough dressing over the vegetables, until they glisten.

Add chopped parsley.

Mix well.

Cover and refrigerate for at least 5 hours, or overnight.

To serve, scatter spinach leaves over a large platter.

Mound the salad in the center.

Place on a buffet table, or pass at the table.Palate Cleanser Boston, Bibb And Watercress Salad(Serves 8 to 10)2 heads Boston lettuce, washed and spun dry, torn into bite-size pieces

2 heads Bibb lettuce, washed and spun dry, torn into bite-size pieces

2 large bunches watercress, tough stems discarded and small leaves plucked from stems

1 long hothouse cucumber, washed, partially peeled and thinly sliced

For the dressing:

4 tablespoons champagne vinegar

2 tablespoons good-quality mayonnaise

1 tablespoon honey

Sea salt and black pepper, to taste

1/2 cup extra virgin olive oil

5 scallions, washed, trimmed, white and green part thinly slicedTo prepare:Toss Boston and Bibb lettuces with watercress leaves in a large mixing bowl, until blended.

Thinly slice cucumber using a benriner, or a very sharp knife.

Place them in a separate bowl.

Whisk together vinegar, mayonnaise and honey in another bowl, until completely blended.

Add salt and pepper.

Mix well.

Slowly add olive oil in a thin stream, whisking constantly, until the mixture forms an emulsion.

Stir in scallions.

Taste and adjust the seasonings.

Spoon just enough dressing on the cucumbers to lightly coat the slices.

Toss and set aside.

Reserve remaining dressing until serving time.

Add cucumbers to the lettuce just before serving.

Toss well, adding more dressing, as needed, to lightly coat the salad.

Transfer to a salad bowl.

Serve at once.