Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a blood orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Fennel with Radicchio
Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.
Ingredients:
1 head radicchio, such as Bianca di Chioggia
3-4 fennel bulbs, fronds reserved and trimmed of tough ends
1 cup spring onion, thinly sliced, some of green tops included
½ cup Farm & Larder Cara Cara orange vinaigrette
Method:
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Also slice each fennel bulb in half. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio and fennel, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Allow fennel and radicchio to cool to room temperature, then transfer both to a platter and toss with onion slices and vinaigrette.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Ingredients:
1 large head Treviso radicchio
¼ cup pitted dates
4 ounces feta cheese
¼ cup extra-virgin olive oil
2 tablespoons lime juice
Pinch of red pepper flakes
Sea salt and fresh ground pepper, to taste
Method:
1. Separate the leaves of the radicchio and rinse and dry thoroughly, then chop the leaves into large chunks. Place in a large serving bowl.
2. Slice the dates into long slivers and sprinkle over the radicchio. Sprinkle a pinch of salt and the red pepper flakes, then drizzle the olive oil over. Squeeze the lime juice and crumble the feta cheese over everything, and grind pepper freshly from a pepper mill. Toss and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.
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.