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.
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.
Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
⅓ cup apple verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as sunflower and pea shoots, plus arugula
1 cup cherry tomatoes
Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper
Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced
Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.
2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.
3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Ingredients:
1 pound green beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
⅓ cup olive oil
⅓ cup crumbled feta cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
2. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
3. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
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.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- ⅓ cup freshly squeezed juice from a Cara Cara orange
- ⅓ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- 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.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette 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.
Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two 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.