Food & Wine USA - (11)November 2020

NOVEMBER 2020 81

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CRANBERRY

FEELS FOREVER

brittanny anderson, Brenner Pass,

Chairlift, and Metzger Bar & Butchery,

Richmond, Virginia

“Most of us only make cranberry

sauce once a year, and there’s

always leftovers,” says Anderson. “A

vinaigrette is the perfect place to

use it all up.” In this salad, Anderson

pairs the sweetness of cranberries

with bitter winter chicories—the

ideal combination for day-after-

Thanksgiving lunch. (See p. 88 for

the recipe for Chicory Salad with

Cranberry Sauce Vinaigrette.)