I'M VEGETARIAN.

HOW ABOUT A CELEBRATION-WORTHY FEAST THAT DOESN'T REVOLVE AROUND MEAT?

Cookbook author Hetty Lui McKinnon built this plant-based menu from the ground up. We're talking bright charred green beans, salty sweet potato tempura, and a big cheesy main that will have you asking, turkey who?

Radicchio and Apple Salad With Mustardy Croutons

‘8 SERVINGS This assertive salad brings a tangy, bitter, and pungent balance to any celebratory meal. Thinly sliced apples stay bright and crunchy thanks to a gloss of apple cider vinegar, and hearty radicchio resists wilting even when dressed. Almost all of the components can be made at least a day ahead, so all you have to worry about before serving it is...everything else.

1 medium leek, trimmed, thinly sliced

⅓ cup (or more) plus 2 Tbsp. extra-virgin olive oil

¼ cup chopped parsley, plus leaves for serving

3 Tbsp. Dijon mustard, divided

2 tsp. Diamond Crystal or 1 tsp.

Morton kosher salt, divided, plus more

Freshly ground black pepper

6 oz. stale country-style bread, torn into 1½" pieces

2 small apples (such as Honeycrisp or Fuji), cored, thinly sliced

1 Tbsp. apple cider vinegar

2 garlic cloves, finely grated 

1 cup plain whole-milk Greek yogurt

2 small heads of radicchio, leaves separated, torn

Preheat oven to 400°. Place leek in a medium bowl of water and swish around to remove any dirt. Drain and pat dry with a kitchen towel.

Whisk cup oil, 4 cup parsley, 1 Tbsp. mustard, and 1 tsp. Diamond Crystal or tsp. Morton kosher salt in a large bowl to combine; season with pepper. Add bread and toss to coat well. Transfer bread to one side of a large rimmed baking sheet and spread out into a single layer.