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.
Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
Ingredients:
1 head Romaine lettuce
F&L blue cheese vinaigrette
½ cup roasted hazelnuts, coarsely chopped
Fresh ground pepper
Method:
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Remove the core end of the lettuce, and coarsely chop the greens.
2. Place the lettuce in a large bowl and drizzle with the dressing, scattering the roasted hazelnuts over the top. Season generously with fresh ground pepper and serve.
Variation: This salad is also wonderful with chopped bacon bits!
Good Morning Recipes
With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!
Here are a few recipe ideas for the week:
Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.
Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.
Frisée Salad with Apple, Fresh Chevre and Hazelnuts
This salad is equally amazing with slices of juicy pear.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 apple, cored and diced
F&L honey-citrus vinaigrette
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Add the radicchio and frisée to a large bowl and then toss with about ¼ cup of the dressing, until coated. Add the apple slices, chevre cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
