Smoked Salmon Salad with Crème Fraîche & Arugula

Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.

1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper


1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.

2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.

3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.

Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.

Purple Carrot and Apple Slaw with Poppy Seed Dressing

This refreshing, brightly-colored slaw is a snap to do-ahead.

4 cups coarsely grated purple carrots (or carrots cut into very thin matchsticks)
1 crisp apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives

¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey

1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)

2. In a large bowl, toss together the carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.

Radicchio & Apple Salad

Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

1 head of Treviso radicchio
2 fennel bulbs
1 large sweet-tart apple, such as Honeycrisp
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper

1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Slice apple into slices. Combine the radicchio, fennel and apple in a large bowl.

2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.

3. Gradually whisk in the olive oil, then pour half of dressing over vegetables and stir to combine.

4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.

View Complete Recipe Index

Smoky Potato Salad with Bacon and Barbecue Sauce

The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.

4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper

1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.

2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.

3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.

4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.

this week's recipes
rise n’ shine

feature story
cheese please

from the farm
photo gallery