Meyer Lemon-Garlic Kale Salad

Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup Meyer lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt

Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.

2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.

3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.

Radicchio & Apple Salad with Garden Herb Vinaigrette

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

Ingredients:
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper

Method:
1. Combine apple slices, fennel and radicchio in a large bowl.

2. Pour about ¼ cup of the dressing over the salad and toss to combine.

3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.

Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.

Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries

Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup

Method:
1. Add salad ingredients to a large bowl.

2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.

3. Drizzle dressing over salad ingredients, and toss together until evenly coated.

Fregola Sarda Salad

A light and bright salad accented by capers, garlic and hazelnuts.

Ingredients:
3 large eggs
1¼ cups fregola sarda
¼ cup extra-virgin olive oil
¼ cup capers, rinsed and patted dry
2 medium cloves garlic, smashed
1 lemon
2 or 3 medium endives, or 1 head radicchio cored & cut into 1/2-inch ribbons
½ cup torn fresh basil
⅓ cup chopped toasted hazelnuts
Sea salt
Optional: a sprinkling of dried currants

Method:
1. Place the eggs in a pot and cover with cold water by ½ inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly 10 minutes. Have a big bowl of ice water ready and when the eggs are done cooking, place them in the ice bath for 3 minutes or so–long enough to stop the cooking. Peel, grate on a box grater, toss with a couple pinches of salt, and set aside.

2. Bring at least 8 cups of water to a boil, salt the water generously, add the fregola, and cook for 10 to 15 minutes (or follow the package instructions). You want it al dente, not at all mushy. Drain, rinse lightly with cold water, and shake off as much residual moisture as possible.

3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook until the capers burst and start to brown. Remove from the heat, discard the garlic, and stir in ¼ teaspoon of salt.

4. To serve, transfer the fregola to a large bowl or platter. Pour the contents of the skillet on top of the pasta and give it a good toss. Add the zest from the lemon and about 1½ tablespoons of lemon juice — a good, generous squeeze. Add the endives, basil, and most of the hazelnuts and toss again. Taste and adjust seasoning before finishing with the grated eggs, remaining hazelnuts, and currants.

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