Beet, Carrot & Pomegranate Salad

This colorful salad is perfect for winter and beyond.

Ingredients:
5-6 Chioggia beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.

2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.

3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.

Radicchio Salad with Citrus Vinaigrette

Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Ingredients:
1 head La Rosa del Veneto radicchio, cored and sliced into thin pieces
¼ cup dried cranberries
¼ cup toasted pecans, roughly chopped
2 blood oranges, peeled and separated into segments
Farm & Larder citrus vinaigrette
Fresh ground pepper

Method:
1. Place chopped radicchio in large mixing bowl, add cranberries, oranges and pecans.

2. Toss with about ½ cup Farm & Larder vinaigrette, then check for taste and add more as needed. Top with fresh ground pepper to your liking.

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Potato Salad with Apples & Walnuts

This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.

Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.

2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.

3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.

Ingredients:
3 cups shaved Brussels sprouts
2 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 F&L mustard
2 tablespoons extra virgin olive oil
Juice of 4 small 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.

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