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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Ingredients:
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
Method:
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.
Ingredients:
½ bunch each of gold and Chioggia beets, beet greens and tops removed and thoroughly washed
1 pound Austrian Crescent potatoes, washed and halved (if smaller) or quartered (if larger)
1-2 red onions, sliced into rounds
4 tablespoons olive oil
½ cup fresh thyme, picked
½ cup white wine vinegar
Sea salt and fresh ground pepper
For the dressing:
1 bunch fresh tarragon, picked and chopped
â…“ cup champagne vinegar
3 shallots, minced
1 cup canola oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, toss potatoes and onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool slightly.
2. Place beets in a separate small baking dish. Sprinkle thyme, the additional tablespoon of olive oil and white wine vinegar over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of foil. Roast in the oven alongside the other vegetables for 35 minutes. When cool, peel the beets and cut them into quarters.
3. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature while the vegetables are roasting to allow the flavors to marry.
4. Combine all the vegetables on a large serving platter and drizzle vegetables with tarragon vinaigrette, tossing to combine. Garnish with fresh herbs and season with additional pepper as desired.
Variations: This vinaigrette is also wonderful drizzled over baby lettuce greens for a refreshing summer salad.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fingerling Potato Salad with Radishes & Capers
A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
Ingredients:
1½ pounds yellow fingerling potatoes, washed
1 cup red radishes, trimmed of greens and thinly sliced
¼ cup capers, rinsed
3 tablespoons freshly-chopped parsley
1 tablespoon freshly-chopped savory
¾ cup Summer Red Wine Vinaigrette* (see recipe)
Sea salt and fresh ground pepper
*For a creamier dressing, whisk ¼ cup crème fraîche into vinaigrette.
Method:
1. Cook fingerlings until just fork-tender in a large pot of salted water over medium-high heat, about 20-25 minutes. Drain and allow to cool to room temperature, then slice diagonally in half or in thirds.
2. Once cool, combine potatoes with red radish slices, capers and fresh herbs in a large bowl. Drizzle with red wine vinaigrette and toss to coat, seasoning generously with salt and pepper.
3. Refrigerate for several hours, allowing salad to come back to room temperature before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh Meyer lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons combined chopped fresh herbs of your choice, such as parsley, oregano and basil
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped herbs and lemon zest. Season with salt and pepper to taste.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Smoked Salmon Salad with Spring Greens & Preserved Lemon Vinaigrette
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.
Ingredients:
1 smoked salmon fillet, chopped into bite-size pieces
4 cups mixed greens, such as Mesclun and spinach greens
Preserved lemon vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
Olive oil
Sea salt and fresh ground pepper
Chopped tender herbs, such as chives, lovage and French tarragon
Method:
1. On a large serving platter, arrange the salad greens, then top with the smoked salmon and parsley.
2. Toss with desired amount of dressing, then taste for seasoning and add sea salt and pepper as needed. Garnish with freshly-chopped tender herbs of your choosing.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside a grilled protein and bread.
Ingredients:
2 slicing or Armenian cucumbers, washed and sliced into ¼-inch thick chunks
1-2 cups grape tomatoes, halved
½-1 cup Walla Walla onion rounds, thinly sliced and separated
1-2 tablespoons fresh green garlic
2-3 tablespoons combined freshly-chopped mint, basil and parsley
½ cup Summer Red Wine Vinaigrette (see recipe)
Sea salt and pepper
Method:
1. Combine tomatoes, cucumbers and sweet onion in a large bowl, then toss with green garlic and fresh herbs.
2. Drizzle with red wine vinaigrette and toss to coat. Season with salt and pepper as desired and allow salad to sit for 5-10 minutes to allow flavors to combine.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.