The different day, we had been having dinner with the household and my mother stated “so, do you want to host Thanksgiving this year?” My first intuition was – heck no, that feels like a number of work! Of course, what got here out of my mouth was a noncommittal “ok, sure? I guess?” Later that evening, as the concept settled in my thoughts, I considered the gorgeous fall harvest-y sort dishes I might make and I began to get excited.
I received heat and fuzzy emotions picturing my household gathered across the kitchen in our new house, consuming wine and speaking about “the game” (soccer?), as my mother and I rotate dishes out and in of our Wolf double ovens (that may now are available in tremendous helpful). As the one who often reveals as much as Thanksgiving on the final minute, straight from the airport, this internet hosting gig looks as if a giant grownup step.
What does all of this should do with the gorgeous salad up there? Well, the inspiration for each internet hosting Thanksgiving and the salad had been from a visit we took to Madison hosted by Sub-Zero and Wolf. We’ve cherished working with them over the previous couple of years, and we’re completely on board with their philosophies – to encourage folks to cook dinner and create memorable experiences with their households, and to take pleasure in recent, seasonal meals.
Something that I didn’t know earlier than this journey, is that Sub-Zero and Wolf equipment are made proper right here in Madison. We toured each manufacturing unit flooring, and whereas they didn’t allow us to take photographs of their proprietary processes, it was fascinating to look at the home equipment being constructed from begin to end and to study concerning the rigorous testing they do at every step. It gave me peace of thoughts figuring out that the home equipment in our house are going to final by the pains that we put them by – holidays, cookbooks, and extra. I used to be additionally reassured that if I (or anybody) have an issue with an equipment, somebody from Madison (not abroad) might be on prime of the restore.
Also in Madison we met their resident chef, Joel Chesebro. He cooked for us and defined to me why I ought to virtually all the time use the convection setting on my oven. Since I exploit the oven principally to roast veggies, he defined that the constant warmth creates a pleasant, even brown crispness across the edges. In reality, the one time he doesn’t use convection is when baking muffins or fast breads in order that the tops of the baked items don’t brown earlier than the within is finished cooking.
Next, (the prettiest half!), he took us on a tour of their new barn and the dreamy Harvest Haven gardens the place they supply the produce for visitors of Sub-Zero and Wolf yr spherical.
The blue skies and epic quantity of recent produce rising proper there(!) made me wish to transfer to a farmhouse in Wisconsin and make my #farmhousegoals come true.
above: the freshest butternut squash
beneath: barn goals, and a variety of scrumptious pickled greens that Chef Joel made for us. Note to self: I have to get the recipe for these pickled Moroccan carrots – the spice combo was wonderful!
After strolling by the farm, their staff made us an exquisite meal, and nicely, this salad (pictured on the prime of this submit) simply floored me. It was so easy, but it surely was comprised of the freshest lettuces, tomatoes, turnips, and carrots that we simply noticed – proving but once more that scrumptious, lovely meals doesn’t should be sophisticated! This would be the good begin to my Thanksgiving meal. I simply needed to get the recipe from Chef Joel to share with all of you, and he kindly despatched it, so right here it’s!
Harvest Haven Salad
- 6 cups inexperienced leaf lettuce
- ½ cup thinly sliced carrots*
- ½ cup halved cherry tomatoes
- ¼ cup peeled and really thinly sliced uncooked beets*
- ¼ cup thinly sliced salad turnips*
- ¼ cup thinly sliced radishes*
- three tablespoons sunflower seeds
- 2 tablespoon golden raisins
- ¼ cup aged goat cheese, shaved with a vegetable peeler (or substitute with goat cheddar)
- 1 crisp candy apple, sliced (do that final – proper earlier than you combine your salad)
- 1 segmented tangerine, non-compulsory
- ½ cup apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons maple syrup
- ½ tablespoon minced shallot
- ⅓ cup grapeseed oil
- three tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- Make the dressing. In a blender, mix the vinegar, mustard, maple syrup, and shallot and pulse till nicely integrated and the shallot is liquefied. At medium pace, slowly drizzle within the grapeseed and olive oil to emulsify. Add the salt and alter to your style with a bit extra maple syrup, vinegar or salt.
- Assemble the salad with the lettuce, carrots, tomatoes, beets, turnips, radishes, sunflower seeds, raisins, cheese, apple, and tangerine, if utilizing. Toss with the dressing, as desired.
*I like to make use of a mandolin to thinly slice the veggies.
**Store additional dressing within the fridge for as much as every week.
Special because of Sub-Zero and Wolf for partnering on this submit. All opinions and pictures are my very own – thanks for supporting the sponsors that maintain us cooking!