Braden Family Cookbook

Chuck Braden

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AUTUMN FRUIT AND FRISEE SALAD                 Michael Chiarello



1 cup diced Panettone (1/2‑inch dice)
2 tablespoons dried cherries
2 tablespoons diced dried apricots (1/4‑inch dice)
2 tablespoons golden raisins
2 tablespoons honey
2 tablespoons champagne vinegar
4 to 5 tablespoons extra‑virgin olive oil
1 large pear, peeled, cored and cut into slivers about 1/4‑inch by 1 1/2‑inches
1/4 large fennel bulb, about 3‑ounces cut into slivers the same size as the pear
Salt and freshly ground pepper
4 cups roughly torn frisee or curly endive

Preheat the oven to 250 degrees. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside.

Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm.  Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried
fruits. Add the pear, fennel, and salt and pepper to taste.  Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.