Radicchio Salad with Cara Cara & Blood Oranges

This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1 head Lusia radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

2. In a large serving bowl, combine the radicchio, arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).

3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.

Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette

This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Ingredients:
2-4 carrots, peeled and grated (about 2 cups grated)
1 cup cooked black caviar lentils
1 cup fresh parsley leaves, roughly chopped
2 garlic cloves
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white wine vinegar or Champagne vinegar
½ cup olive oil
Sea salt and fresh ground pepper, to taste

Method:
1. In a small bowl, combine the garlic, onion, mustard and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some left over.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.

Deviled Eggs

Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Ingredients:
6 eggs
2 teaspoons high-quality mayonnaise
½ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
2 teaspoons chopped chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil, cover and remove from heat and allow to sit for 15 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

Cabbage Salad with Radish & Turnip

A bright twist on classic coleslaw!

Ingredients:
1 head Savoy cabbage, cored and shredded (about 2½ cups)
4-5 radishes, thinly sliced and cut into matchsticks
4-5 turnips, washed, peeled and cut into matchsticks
2 tablespoons capers
2 tablespoons chopped fresh herbs, such as parsley, cilantro and salad burnet
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Whisk together vinegar, mustard, and honey. Season to taste with salt and pepper.

2. Toss together cabbage, radishes, turnips, capers and herbs. Drizzle dressing over salad. Season with additional salt and pepper as needed.

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