The inspiration for the virtual dinner group blog originally came from a flurry of emails around salad’s place at the Thanksgiving table. (My family of origin has always been a “No” on this matter, mostly because we have every other conceivable vegetable on the table ... simply no room for salad. My mother-in-law, however, makes the best simple salad, and it is always served at Thanksgiving, and every other meal, mostly as a palate cleanser between all the other very rich and delicious foods.) I have looked in vain for that email chain in my archives, because it was hilarious, and I would love to not only share it with you, but also reread it myself (who can’t use a little hilarity on a daily basis?).

As far as Thanksgiving Salad goes, I usually pass, and I believe that if there is going to be a salad on a table that rich, it should be a simple (palate-cleansing) salad, and not interfere with “the main event.” However, I made a spectacular Fall salad last week, that I proceeded to make again and again for lunch as the week went on. It was inspired by a recipe in USA Weekend last week for Escarole salad with provolone, warm white beans and prosciutto crisps. I added a little sweetness to balance the bitter greens and piquant provolone. The red from the pepper, onion, and cranberries stand out among the greens and beans and it looks like Fall.

Fall salad

2 T extra-virgin olive oil
3 oz thinly sliced prosciutto, cut into small dice2 garlic cloves, minced
1 15-oz can cannellini beans, not drained
1 t crushed red pepper flakes
2 T red wine vinegar
1 T agave syrup
2 T extra-virgin olive oil
1 head escarole halved, cored, chopped, washed, and dried (or slightly bitter greens that are so abundant in Fall)
½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
¼ large red onion, thinly sliced
16 pitted kalamata olives, halved (about ¼ cup)
3 oz provolone cheese, diced
¼ c dried cranberries

Sauté the prosciutto in the olive oil until crisp. Remove to paper towel to drain.

Add the white beans to the sauté pan with the crushed red pepper, and bring to a simmer. Cook until beans are warmed through.

While beans are warming, add vinegar, agave, and olive oil to a jar and shake to combine. Pour dressing into bottom of a large salad bowl. To the salad bowl, add escarole, pepper, onion, olives, cheese and cranberries.

Just before serving, add beans and prosciutto and toss.