If you're looking to make a festive salad, pomegranate seeds are a great start. Their bright color and sweet-tart flavor instantly add a holiday vibe. Pair them with pears for a sophisticated touch. Add shavings of Parmesan cheese for a nutty taste. The real star, though, is puff pastry croutons. Unlike packaged ones, these are fresh and delicious.
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Here's why and howAP Interview: Newsom says Trump climate-fighting absence is 'doubling down on stupid'The FDA removes a long-standing warning from hormone-based menopause drugsA baby formula recall linked to an infant botulism outbreak is expanding. Here's what to knowDenmark's government aims to ban access to social media for children under 15US Catholic bishops select conservative culture warrior to lead them during Trump’s second termRepública Dominicana sufre un apagón total por falla en su sistema eléctricoLifestyleA recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. First of all, anytime you want to make a salad feel very festive and holiday-ish, you can’t go wrong with pomegranate seeds. That’s just a fact. Bright ruby little arils, kind of glowing and translucent, with their sweet-tart flavor instantly make a salad feel like a holiday salad. YouAnd cheese! In this salad, we welcome shavings of Parmesan, one of the finest cheeses in the world, with it nutty taste and firm texture. But finally — what makes this salad so special — is puff pastry croutons. I cannot stand packaged croutons. I feel sad when I see them, like they have downgraded my salad, and I will pick them out as quickly as possible. But I love fresh croutons. And I love puff pastry. And boy, do I love this combo., but sometimes forget about how many ways it can be used in savory dishes. You will be amazed at how easy these croutons are to make. You simply cut out the shapes you want your croutons to be withinto squares or diamond shapes. Remove any excess dough, if needed, give the tops a quick brush with mayonnaise, and a sprinkle of finely grated Parmesan and salt, bake briefly and you have these adorable little croutons. I had these tiny little leaf cookie cutters which were just perfect for an autumnal salad . But I also cut them into diamonds and played with some other shapes. They worked every which way. They worked when I left the pastry dough in place around the cut outs, and they worked when I peeled up the excess puff pastry and left the cut out silhouetted on the parchment paper. The mayonnaise is like a cross between brushing them with egg and melted butter, both classic options for making pastry glossy and nicely browned. And the sprinkle of grated Parmesan and salt gives them a great punch of flavor. They also keep in a sealed container for a few days, so you can make them ahead, or just store your leftovers for some very stylish snacking. Note: Shaved Parmesan is simply Parmesan that has been very thinly sliced, or shaved, into smallish bite-sized pieces. You can actually buy it that way in many upscale supermarkets, in those little tubs. You can also grab a chunk of Parmesan and a vegetable peeler and shave off strips of the Parmesan . Very easy to do. Allow the Parmesan to sit at room temperature for at least 20 minutes before doing this, so the shavings will come off smoothly and not get crumbly .A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. A recipe for Thanksgiving Salad, made with pears, parmesan and pomegranate seeds, is displayed in New York. About 4 tablespoons mayonnaise, or more as neededMake the Puff Pastry Croutons: Unfold or unroll the puff pastry directly onto a baking sheet lined with parchment paper. Either cut the pastry into squares or diamond shapes, or any other shape you like, or use cookie cutters to cut the pastry into the desired shapes. You can pull up the dough around the shapes, and toss it, and then you will have croutons that are lightly browned on the sides as well as the top, or you can leave the whole sheet of pastry in place, and pop out the croutons once the whole thing has baked. If you have cut the pastry into diamonds, just leave everything in place. Brush the tops of the pastry shapes with a very light wash of mayonnaise. Lightly sprinkle on some Parmesan, and then some salt. Bake for 12 to 16 minutes When the dough is puffed up and a rich golden brown on top, it is done. Place the baking sheet on a wire rack and allow the croutons to cool. If you need to pop the shapes out from the rest of the dough do that once the dough has cooled somewhat. While the croutons are baking, make the vinaigrette. In a small container, combine the shallots, white wine vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake to blend. Place the arugula and romaine in a large serving bowl. Add the pears, Parmesan, and half of the pomegranate seeds to the bowl. Pour the dressing on the salad, and toss to combine. Scatter the remaining pomegranate seeds over the top, distribute the puff pastry croutons over the salad, and serve. You may also choose to serve the salads on individual plates, and then top with the remaining pomegranate seeds, and the croutons.Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at
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