In case you've conveniently forgotten, Thanksgiving is tomorrow, which means that most of you will no doubt be a slave to your kitchen. But cooking Thanksgiving dinner is something that Pete and Barb look forward to every year: "The day is full of turkey and gravy and butter and sugar and wine, which we love," says Barb. In other words, what's not to love about gluttony? Still, if you're trying to maintain a semblance of dignity, Pete and Barb have a salad recipe that, promises Barb, "is a refreshing break, and perfect as a starter or even before dessert." Hell, it's even good the next day, she says, adding, too, that it's one of her customer's favorite Thanksgiving day recipes.
Arugula, Avocado, and Orange Salad
Juice of 1 orange (about 1/4 cup) 1 tablespoon shallot, minced (from 1 small shallot) 3/4 teaspoon flaky sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 firm but ripe avocado, peeled and cut into 1/4-inch-thick slices 2 cups (1 ounce) loosely packed baby arugula leaves 1 orange, peeled, segmented, and seeded
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1. In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.) 2. Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.