Salad, yes, with Thanksgiving dinner. Green needed to be present.
Root vegetables were beautifully showcased. Classic white mashed potatoes. Cubed orange sweet potatoes with roasted red peppers. Roasted carrots and brussels sprouts. And orange again in the roasted butternut squash and kale tart I’d made as the second main course for the resident vegetarian, me.
Golden turkey and baked stuffing added brown-gold to the table.
So…green. Well, the kale in the tart. And the brussels sprouts with carrots. And, then too, French green beans with ivory cannellini beans in a vinaigrette.
But…more than green.
Greens. Something fresh.
A perfect place for parsley.
Spring greens. Thin slices of pears from half a red Bartlett pear and half a Bosc pear. Ripe, luscious slices because the pears had lounged in an exotic tamarind-glazed bowl for a day. Parsley leaves plucked whole and tossed in. Oranges zested over the bowl with a microplane. A generous handful of toasted pine nuts I’d had left over, to add a tiny bite of richness. Salt and pepper. Extra virgin olive oil to coat. All in a glass bowl that was my grandmother’s. Clear at the top and, that’s right, green, at the bottom.