Food Recipes Side Dishes Chicory Salad with Cranberry Sauce Vinaigrette 5.0 (1) 1 Review Drizzled with a tart dressing spiked with leftover cranberry sauce, this vibrant salad is a refreshing reset after a heavy Thanksgiving feast, perfect for a day-after lunch. Leftover cornbread, crumbled and crisped in bacon drippings, adds the perfect touch of balancing richness. If Castelfranco radicchio isn’t available, use any chicories or bitter greens such as endive, treviso, or frisee. “Most of us only make cranberry sauce once a year, and there’s always leftovers,” says chef Brittanny Anderson, who shared this recipe. “A vinaigrette is the perfect place to use it all up.” By Brittanny Anderson Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Total Time: 30 mins Yield: 8 Ingredients 1/4 cup red wine vinegar 2 tablespoons cranberry sauce 1 tablespoon Dijon mustard 1 tablespoon pure maple syrup 1 garlic clove 1/2 cup grapeseed oil 1 teaspoon kosher salt Aleppo pepper, to taste 4 bacon slices, finely chopped 1 1/4 cups leftover cornbread, crumbled 8 cups torn mixed chicories, such as Castelfranco radicchio, endive, frisée, and treviso 3 celery stalks, cut diagonally into thin slices (about 2 cups) Pomegranate arils and celery leaves, for garnish Directions Combine vinegar, cranberry sauce, mustard, maple syrup, and garlic in a blender; process until smooth, about 2 minutes. With blender running, add grapeseed oil in a slow, steady stream, processing until emulsified, about 1 minute. Season with salt and Aleppo pepper to taste. Set aside. Cook bacon in a medium skillet over medium, stirring often, until crisp, about 12 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Add cornbread to hot bacon drippings in skillet, and cook over medium, stirring often, until toasted and crunchy, about 5 minutes. Remove skillet from heat; stir in cooked bacon. Toss together chicories, sliced celery, and 1/3 cup vinaigrette in a large bowl. Top with cornbread-bacon mixture; sprinkle with pomegranate arils and celery leaves. Season with additional Aleppo pepper to taste, if desired. Serve with remaining vinaigrette. Make Ahead Dressing can be made 1 day in advance and stored in an airtight container in refrigerator. Originally appeared: November 2020 Rate It Print