Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups arugula greens
2 cups sunflower shoots
2-3 Pink Beauty radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
1 pound combined micro greens, such as this week’s broccoli, and pea shoots
2 large radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the microgreens, pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Ingredients:
1 bunch Watermelon radishes, trimmed
2 cups packed arugula
5 tablespoons grated Romano-style cheese
For vinaigrette:
¾ cup olive oil
¼ cup lemon juice
1 garlic clove, crushed
Sea salt and fresh ground pepper
Method:
1. Slice the radishes into thin rounds. (You should have about 1 cup.)
2. To prepare the dressing, whisk together the olive oil, garlic and lemon juice until emulsified. Season to taste with salt and pepper.
3. In a serving bowl, combine the radishes, arugula, grated Romano and about two thirds of the dressing. Toss well, taste, and add more dressing to taste. Finish with fresh ground pepper.
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Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!
Ingredients:
4 cups green cabbage, finely chopped
â…” cup black radishes, julienned (use less if you prefer your salad less spicy)
1 Cara Cara orange, peeled and sliced into small chunks
¾ cup edamame, shelled (thawed if frozen)
½ cup honey-roasted sliced almonds
Dressing:
¼ cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon sesame oil
2 teaspoons fresh ginger, minced
1 clove garlic, minced
Method:
1. To prepare the salad, chop the cabbage, place in a large bowl and add the julienned radish, orange slices, edamame and almonds.
2. Whisk together the dressing ingredients and toss with the salad, serving immediately.
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Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
1 head each Little Gem, baby Romaine and Butter lettuce, rinsed, patted dry with a paper towel and coarsely chopped
1 cup raw hazelnuts
½ cup crumbled blue cheese
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To toast hazelnuts: Preheat oven to 350°. In a baking pan toast hazelnuts in one layer in middle of oven 10-15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely. Coarsely chop.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. To assemble the salad: Arrange lettuce on a large platter and then top with beet slices. Top with crumbled blue cheese and chopped hazelnuts, then drizzle with the vinaigrette.
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Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Ingredients:
1 bunch Pink Beauty radishes, tops removed
4-6 cups mixed spring greens, such as washed and chopped Little Gem and Tom Thumb lettuces
2 tablespoons butter
2 garlic cloves, minced
Pinch fine sea salt
2 teaspoons apple cider vinegar
2 teaspoons honey
Method:
1. Slice the radishes in half lengthwise.
2. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then add the radishes, cut side down, and a pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.
3. Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.
4. To serve, make a bed of greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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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
- â…“ cup freshly squeezed juice from a Cara Cara orange
- â…“ 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.
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Pan-Braised Radishes & Greens
Pan-braising radishes mellows their spice, lending tender texture to this side dish.
Ingredients:
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Water
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
Method:
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!
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Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!
Ingredients:
1 cup orzo pasta, cooked according to package directions
1 cup canned Corona beans, drained and rinsed
½ cup canned artichoke hearts, drained and coarsely chopped
¼ cup each orange and red bell pepper, seeded and diced
2 cups arugula greens
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
3.tablespoons chives, snipped
¼ cup golden raisins
¼ cup currants, plumped in hot water and drained
Dressing:
¼ cup plus 3 tablespoons vegetable oil
¼ cup white wine vinegar
2 teaspoons finely minced garlic
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk together the oil, vinegar and garlic, seasoning to taste with salt and pepper. Toss the cooked orzo and beans with the dressing. Let cool.
2. Add the remaining salad ingredients, tossing lightly to distribute evenly. Refrigerate until ready to serve. (This can be prepped up to a day in advance, though wait to add the arugula until just before serving.)
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