It’s one of our favorite weeks of the entire year. Christmas is here and we’ve got a few cozy ideas for you to make this week the best it can be. We’re brewing up a batch of this spiked and spiced cider from Valleybrink Road, tying up little bundles of evergreen and sage like Bash, Please showed us, and making this incredible farro salad with persimmons – an easy addition to our healthy holiday spread.
For this holiday gathering, our December Guest Jenni Kayne decked the halls like nobody’s business. Moon Canyon hung winter swags on the hearth and along the center of Jenni’s dining table. Bash, Please (one of our event styling duos) created adorable gift boxes and a table as full of winter wonder as things get in LA sans the snow.
In the kitchen, Barrett of Valleybrink Road impressed as usual, walking us through an incredible menu of dishes as beautiful as they are healthful and delicious. This farro and radicchio salad is one we’ll be making for years to come – ideal girl food for the holidays and beyond. Get inspired by this tabletop and find all of the other recipes from Barret over at Jenni’s ripplustan today. Don’t miss the spiked and spiced cider!
Farro Salad with Persimmon, Radicchio, Hazelnuts & Mint
Ingredients:
1 persimmon, cut the flesh away from the core, thinly slice into small pieces
1/4 cup toasted hazelnuts, roughly chopped
1 small heads of radicchio, individual leaves removed and washed, cut into thin ribbons
1/2 a pomegranate, de-seeded
1 cup dried farro, cooked according to instructions
2 T sherry vinegar
6 T extra virgin olive oil
1 T mint, cut into a fine chiffonade
3 scallions, trimmed and sliced thin
1 T Italian flat leaf parsley, finely chopped
1 Meyer lemon
