The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
1 head Romaine lettuce
F&L blue cheese vinaigrette
½ cup roasted hazelnuts, coarsely chopped
Fresh ground pepper
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!
The saying seems to be holding true this month, with both drippy showers and beautiful flowers gracing us in abundance at the farm. Thus inspired by our mercurial spring weather, this week’s menu includes a comforting cauliflower soup freshened up with dried Porcini mushrooms, plus Gruyère cheese bread and robust salad greens topped with our housemade blue cheese-hazelnut vinaigrette. A wide assortment of produce, from English shelling peas and arugula rapini to beautiful purple baby artichokes, rounds out this springtime-fresh box.
Here are a few recipe ideas for the week:
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful side is accented by stewed pearl onions, fresh Romaine and bright mint.
Baby Romaine Salad with Blue Cheese-Hazelnut Vinaigrette
Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Braised Baby Artichokes with Garlic
This colorful dish embraces spring with fresh garlic and purple baby artichokes.
Drizzled with our creamy housemade dressing, this crisp salad is topped with fresh blue cheese and earthy, toasted Northwest hazelnuts for a flavorful finish.
1 head baby romaine lettuce
½ cup chopped hazelnuts
½ cup crumbled Westward Blue cheese (included in box)
Westward Blue cheese dressing (included in box)
1. Wash lettuce and pat dry with paper towels. Trim root section and cut head in half lengthwise.
2. Pile greens on a serving platter and top with chopped hazelnuts and crumbled blue cheese, then drizzle with dressing. Season with fresh ground pepper to taste.