Brittanny Anderson

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.”
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