Radicchio Salad with Cara Cara & Shaved Black Radish

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

Ingredients:
1 head Rosalba radicchio, halved, cored and shredded like slaw
2 cups baby arugula
2 cups microgreens
2 Cara Cara oranges, peeled and sliced into thin half-rounds
½ cup Black Spanish radish, shaved with a vegetable peeler
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, microgreens, orange rounds and shaved radish.

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.

Escarole Salad with Grana-Dijon Dressing

This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Parmesan on top and serve.

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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