TV cooking shows, magazines and food blogs for weeks have been stuffed to the gills (or should I say drumsticks?) with recipes and stories about Turkey. To brine or not to brine,to use a wet rub or a dry rub, to deep fry or roast, to stuff or not to stuff, to truss… or not truss – those are the questions we constantly ask ourselves at this time of year. It seems pretty clear though that all this endless experimentation with techniques and recipes is symptomatic of our eternal obsession quest to find the one … you know, the one that goes perfectly with all the other dishes we make! I think this is the reason Turkey has survived as the meat of choice for this day. Sweet potatoes with marshmallows. , candied yams,, cranberries and , Can you really see pairing sweet potatoes with marshmallows, cranberry sauce and candied yams with.. beef ? And stuffing? Where on earth would you put that in a roast and where are you going to find a wishbone on one?? All of this of course goes to prove my point – it really isn’t about the turkey at all – it’s about the sides!
On the subject of sides, salad is not the first dish that comes to mind – which is a shame really since a good salad definitely deserves a prime spot on the Turkey table. Cool and crunchy, salads provide a great counterpoint to all of the potatoes, squash and cooked vegetable sides that are an integral part of the traditional meal. The best part though is that there is no jockeying for oven space with salads. Figs and pomegranates aren’t traditional flavors associated with Thanksgiving but the tang of pomegranate and the sweet, intense chewiness of the figs paired with a light white wine vinaigrette and crisp greens works beautifully with turkey.. whether you use a brine, a rub, deep fry or just rub it with a bit of butter and roast it in the oven.
Greens with Pomegranate Braised Figs
Serves 4
- 1 cup pure pomegranate juice (such as POM)
- 1/2 cup dried black Mission figs, cut lengthwise
- 1 tsp. honey
- 3 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 6 cups baby salad greens
- 1/4 cup blue cheese, crumbled
- 1/4 cup toasted pecans
Directions:
- . In a small saucepan combine the pomegranate juice, honey and the figs. Bring the mixture to a boil. Boil for approximately 8 minutes or until the pomegranate juice is reduced to a thick glaze.
- Cool and set aside. Taste and add a bit more honey if desired.
- Place the greens in a large bowl. In small bowl, whisk the olive with the white wine vinegar. Season with salt and white pepper. Drizzle dressing over the greens and toss.
- Place a mound of greens on 4 plates. Place several figs on the greens and sprinkle with the cheese and pecans. Drizzle a bit of the pomegranate syrup over the greens. Serve
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{ 16 comments… read them below or add one }
After all the cooking and tasting, a salad is exactly what I’m looking for on the table. This sounds perfect – love figs and the vinaigrette sounds like a perfect balance. Thx – have it bookmarked for next week
Me too…. hope you like the salad!
Wow – turkey demystified and a great salad! I feel very enlightened on two counts! It does look delicious …
LOL!!! Well, I try to cover all the bases here at the table!!!
Great salad. I was just thinking about all this comfort food and now Thanksgiving cooking and eating I have been doing, is NOT doing much for the waist line. I think this will be great tonight with some salmon or chicken.
I know exactly what you mean about the waistline!!! When I was making this salad I was thinking the same thing too… it would be great as a main course with a little salmon or chicken or even pork!
You are so right. I make a turkey we all really like…I mean it’s got maple AND bacon but for me, after a day of cooking, when I finally sit down to the table I really want the sides. I would rather save some turkey for a sandwich the next day. I always make a salad; one not unlike this or maybe this year…one JUST like this!
Me too.. I love turkey but it’s the sides that really get me going!! Always do a turkey breast to be sure we have enough left overs!!!
Nancy, I just decided last week that I don’t cook with figs nearly enough, and here’s a wonderful recipe with figs! Thanks for getting my good intentions off to a good start
I wish more people would put a salad on the table instead of one heavy side dish after another. Pomegranates and figs and wine Oh My!
I know exactly what you mean…I’m so tired of hearing about turkey and roasted butternut squash already. This salad is a nice yet still seasonal change – and looks like a great contrast to those heavy, comforting that we see in autumn.
Thanks Joy… much as I love all the heavy, wonderful fall side dishes I too get a bit tired of them as well!!
You know I am probably not the first to say this, but turkey is fine. I like turkey. But it is indeed creative, flavorful sides that make Thanksgiving! GREG
I like turkey too !!!
I always have a fresh green salad with fruit (usually apples) as a contrast to all the richness inherent in the traditional Thanksgiving sides. Love the flavor and texture combinations! Would be excellent on its own for a light dinner – just add a crusty baguette and chilled wine
I think so too… in fact that is just what I did the other night!!!