Baby Lettuce Greens with Chive Blossom Vinaigrette
Whisked with honey and olive oil, this truly unique vinaigrette adds a light, crisp finish to a salad of baby greens.
Ingredients:
Baby lettuce greens, like Tom Thumb
Green apple, chopped
Bleu cheese crumbles
Vinaigrette:
¼ cup chive blossom vinegar
1 teaspoon honey½ – ¾ cup extra virgin olive oil
Fresh ground pepper
Method:
1. To make vinaigrette, mix chive blossom vinegar with honey in a bowl. Whisk in olive oil and combine until smooth.
2. In a large mixing bowl, toss baby lettuce greens with chopped apples, bleu cheese and vinaigrette to taste. Top with additional ground pepper if needed.
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Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Ingredients:
1 pound spring salad mix
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms
For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.
2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.
3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.
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Mixed Summer Greens with Plums
This light salad is lovely topped with our housemade chive blossom vinaigrette.
Ingredients:
1 pound mixed salad greens
2-3 plums, washed, pitted and thinly sliced
1 avocado, peeled and thinly sliced
Farm & Larder chive blossom vinaigrette
¼ cup slivered almonds, toasted
¼ cup goat cheese (optional)
Fresh ground pepper
Method:
1. In a large mixing bowl, toss salad greens with plum slices, avocado and slivered almonds. Drizzle with chive blossom vinaigrette, tossing to coat.
2. Transfer to serving platter and season with fresh ground pepper. If using, garnish with goat cheese crumbles.
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Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
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Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
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Roasted Baby Beet Salad with Rosemary Pecans
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.
Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
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Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuce and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Ingredients:
1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
Method:
1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!
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Sauteed Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Ingredients:
1 pound braising greens, washed and trimmed of tough stalks
3 baby leeks, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish
Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.
2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in braising greens, sautéing until slightly wilted.
3. Arrange greens and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.
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Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Ingredients:
1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry or chive blossom vinegar
½ teaspoon salt
2 tablespoons chive blossoms
Method:
1. In a blender or food processor, drop in the egg and chopped garlic and process until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. (The sauce should be creamy and mayonnaise-like and will have a nice garlic bite.)
2. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. Refrigerate until ready to use.
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Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.
Ingredients:
4 cups mixed summer greens, washed and patted dry
½ pound green beans, trimmed
½ pound sugar snap peas, trimmed
4 hard-boiled eggs, peeled and chopped
4 anchovy fillets, minced
1 tablespoon fresh lemon juice
2 tablespoons sour cream
¼ cup olive oil
¼ cup fresh tarragon leaves
1 cup fresh parsley leaves
Edible flowers, for garnish
Method:
1. Prepare an ice-water bath. Working in batches, blanch green beans in a pot of generously salted boiling water until bright and crisp-tender, about 2 minutes. Transfer to the ice bath and let cool; remove. Return water in the pot to a boil, and blanch snow peas, in batches, about 1 minute. Transfer to ice bath until cool; remove peas, and cut in half.
2. Whisk together the anchovies, lemon juice and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.
3. Divide the lettuce greens, green beans and peas among four plates, and top each with chopped eggs and herbs. Drizzle with dressing, season with salt and pepper, and serve garnished with edible flowers.
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