Holiday Supper Sides: Chicken Salad, Toasted Cassava Flour, and Salad

Sauté the onion, carrot, and celery stalk in a skillet with olive oil.

Add the green apple, pickled red onion, and hydrated raisins to the bowl.

Season the smoked ham with black pepper, strained yogurt, and milk mayonnaise.

Mix all the chicken salad (salpicão) ingredients well.

Make a breadcrumb mixture (farofa base) and toast it in a skillet with olive oil.

Caramelize the figs in a skillet with pomegranate molasses.

Assemble the salad with the greens, fresh mozzarella, figs, and prosciutto.

Prepare the salad dressing with olive oil, lemon juice, salt, black pepper, and sugar.

Fry the Tuscan sausage in a skillet with olive oil.

Add the onion and garlic to the skillet with the sausage.

Deglaze the mixture by flambéing with cachaça.

Add the nuts to the skillet and mix well.

Add the flaked raw cassava flour to the skillet and mix thoroughly.

Add the egg to the farofa mixture and mix until smooth.

Finish the farofa with lemon zest and fresh herbs.