Cooking for the High Holidays doesn’t have to mean trotting out the same old recipes. This menu by The Classic Catering People blends tradition with innovation. Your guests will have nothing but compliments for the chef.
Arugula and Cippolini Salad
Ingredients
For the salad:
- 8 ounces baby arugula
- 1 head frisee
- 12 medium cippolini onions
- 1 sprig thyme
- 1 clove garlic
- 4 Tablespoons olive oil
- 1 Honey Crisp apple
- 1 teaspoon lemon juice
For the dressing:
- oil reserved from roasting the onions, plus olive oil, as needed
- 1 teaspoon minced shallot
- 2 Tablespoons fresh tarragon
- 1/4 cup aged sherry vinegar
Instructions
- Trim the root end off the onions. Toss onions with olive oil and put in a pan with the whole thyme sprig and crushed clove of garlic.
- Roast at 425 for 8-10 minutes until the skins have blistered and peel away easily from the onions. Return onions to the oven for another 6 minutes until they are soft and cooked through. Remove the onions from the pan and scrape all the remaining oil and juices into a bowl for the dressing.
- While the onions are roasting, trim the outside from the frisee until you have just the pale green, yellow left. Soak in cold water for 10 minutes. Wash and dry the arugula. When the frisee is nice and crisp remove from the water and dry thoroughly.
- To make the dressing: Whisk together all ingredients, adjust for salt.
- Toss together frisee in a salad bowl with the arugula and the dressing.
- Cut the apple into thin slices and dress with lemon juice. Arrange in a fan on the plate. Top the apples with your greens and roasted onions.
- You can add toasted pine nuts, almonds, or a hard aged cheese like pecorino to suit your fancy. Enjoy!
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