Cabbage Salad with Radish & Turnip

A bright twist on classic coleslaw!

Ingredients:
1 head Savoy cabbage, cored and shredded (about 2½ cups)
4-5 radishes, thinly sliced and cut into matchsticks
4-5 turnips, washed, peeled and cut into matchsticks
2 tablespoons capers
2 tablespoons chopped fresh herbs, such as parsley, cilantro and salad burnet
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Whisk together vinegar, mustard, and honey. Season to taste with salt and pepper.

2. Toss together cabbage, radishes, turnips, capers and herbs. Drizzle dressing over salad. Season with additional salt and pepper as needed.

Baby Red Beet & Snap Pea Salad

This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Ingredients:
1 bunch baby red beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)

Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.

Spring Salad with Deviled Duck Egg Vinaigrette

This salad puts both egg yolks and whites to delicious use.

Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as spinach and red sorrel
1 cup cherry tomatoes

Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper

Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With processor running, slowly drizzle in the olive oil until all oil is incorporated.

2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.

Shelled Pea Salad with Balsamic Vinaigrette

This bright salad is beautifully balanced by fresh mint and Marcona almonds.

Ingredients:
2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds

For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper

Method:
1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.

2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.

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