Go! And the Race Is On... – Day 4 of the Marathon of Sides

What’s cooking? Mâche, Watercress, and Endive Salad with Honey-Lemon Vinaigrette

As you’re dashing around making the stuffing and the turkey and the pie and the sides, the final dish to prepare should also be the easiest. That last dish is almost invariably the salad, because the ingredients can’t really be readied the day before, can they? It would be a sad salad indeed that has been sitting in the fridge overnight.

Now let me stop for a moment and make a confession: the Kitchen Goddess doesn’t like to make salad. I’m not sure why – maybe because it doesn’t really involve cooking. Salad dressings are interesting enough, but not salad. So my favorite salads are the kind that, once you assemble the ingredients, you’re essentially done. I don’t mind cutting up a few things, but I don’t want to shred cabbage or tear all those large lettuce leaves into small pieces, or julienne the celery, or any of those other salady tasks. Crazy? Probably. But we all have those tasks we avoid – taking out the trash, washing dishes, making the bed, ... Mine is making salad.

So this salad, which in my humble opinion is a really good salad, is particularly notable for fast, easy assembly. The endive must be sliced (minimal task), the oranges must be peeled and sliced (which actually can be done a day or two before) and the pomegranate seeds must be dug out (surely you have a son/daughter/spouse/guest to whom you can hand off this job); but then it’s all along the lines of throw-it-in-the-bowl and add some dressing.

The mâche (pronounced "mahsh") is one of those greens that used to be a weed and is now chic. Also known as “lamb’s lettuce,” it may be the most delicate of all salad greens; but unlike most salad greens, it’s a good source of the B-group vitamins, vitamin C, iron, potassium and folic acid. Mâche’s soft, sweet, almost nutty-flavored leaves pair well with the peppery flavor of the watercress and the sharp, citrusy Belgian endive. Add the lightly tart pomegranate seeds and the sweet orange pieces, and you have yourself a flavor rainbow. I like to toss on some toasted almonds at the last for a bit of crunch and because they go so well with the honey-lemon vinaigrette.

Watercress: For this salad, I trim the tough stems way back.

Shopping tips: I find the mâche at Whole Foods; it’s supposed to be available year-round, but it’s especially common in winter salads, so you should be able to find some. If not, just add extra watercress and endive. When buying Belgian endive, look for firm heads with tips that are pale yellow-green; avoid those that seem wilted or are browning. Store the endive wrapped in a paper towel and placed in a plastic bag. For watercress, look for perky, dark green leaves – avoid bunches that have been smashed or are wilted or yellowing.

You can, of course, make the vinaigrette a day or two ahead. Use it sparingly on the salad, as you don’t want to overwhelm the delicate flavor of the mâche.

Pewter is a great salad bowl material. Chill the bowl separately or with the undressed salad, and  the salad will stay fresh a long time.

Mâche, Watercress, and Endive Salad

Serves 6.

Ingredients
1 large navel orange
3-4 ounces watercress
2 large heads Belgian endive
2+ ounces mâche rosettes
¼ cup pomegranate seeds
1-2 tablespoons sliced almonds, toasted

Directions
Cut a thin slice of the orange off to give you a stable base. Slicing down the sides of the orange in long, continuous strokes, remove the peel and any of the white pith showing. Cut the remaining orange ball crosswise into slices about ⅜-inch thick. Cut the slices into pie-shaped bits and reserve.

Lay the bunch of watercress on a cutting board and use a sharp knife to cut off the thick stalks. Toss any yellow or limp pieces, and further trim back any thick stalks from the sprigs.

Slice across the endive heads in ½-inch widths.

In a large salad bowl, combine the watercress, endive, and mâche rosettes and toss well. Sprinkle the orange pieces and the pomegranate seeds on top. If not serving immediately, lay a damp paper towel across the top of the salad and refrigerate.

When you are ready to serve, toss the salad with a couple of tablespoons of the vinaigrette, taste and add more vinaigrette if necessary. Season to taste with sea salt and freshly ground pepper, and sprinkle the toasted almonds on top.

Honey-Lemon Vinaigrette

Makes about 1 cup.

Ingredients
3 tablespoons honey
3 tablespoons lemon juice (regular or Meyer lemons)
½ teaspoon kosher salt
8-10 grinds of fresh black pepper
¼ teaspoon garlic powder
½ cup extra-virgin olive oil

Directions
Combine the honey, lemon juice and salt in a jar and shake well to dissolve the salt. Add the remaining ingredients and shake well until emulsified.

For the Mâche, Watercress, and Endive Salad, start with 2 tablespoons of the vinaigrette, toss the salad well, and add – sparingly – more dressing to taste. Store extra dressing in the fridge.

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Thus ends the 2017 Marathon of Sides. As usual at this time of year, I am especially thankful to all of you for cooking along with me, laughing along with me (please tell me you are occasionally laughing -- life is too short not to), and learning along with me. I wish you all a happy and at least somewhat stress-free Thanksgiving. I'll be back after my grandchildren leave, with a holiday shopping list for the foodies in your life.