Welcome to the most delicious, easy and elegant set of Thanksgiving recipes we have ever put together! Every blog post from now until the big day will feature another Tesse favorite. Our Meal Planner the week before Turkey Day will include a shopping list AND every recipe has prep ahead tips! This salad is the best place to start. It's gorgeous. No veggie roasting, no dicing. Just toss the salad and serve a with a pretty bottle of our French Vinaigrette alongside. This is the BEST time of year.
What you need
1 bunch red Russian kale, stems removed, leaves torn
5 ounces baby kale
1 small head radicchio, quartered, cored and leaves torn
5 ounces sweet potato chips (We used these)
½ cup pistachios
6 ounces blue cheese, crumbled (optional)
1 bottle Tessemae’s French Vinaigrette
What to Do
Toss the kale, baby kale and radicchio. Arrange in a platter or bowl. Top with the chips and pistachios. Serve the cheese and French Vinaigrette on the side.
Tip: Prep the greens up to 2 days ahead. Store in a plastic zip top bag with a dry paper towel to absorb excess moisture.