Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans or hazelnuts, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and nuts.
Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted whole wheat tortillas. Top your tacos with some chopped yellow onion, fresh microgreens, a few cilantro springs and a squeeze of Makrut lime—plus a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, corn muffins, farm-fresh eggs, our signature beef stock, housemade potato chips, Cara Cara oranges and smoky-sweet Guajillo chili powder. Enjoy!
Here are a few recipe ideas for the week:
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, scattered atop tacos or mixed into scrambled eggs all week long!
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
Radicchio, Farro & Apple Salad
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head Chioggia radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
½ cup cooked farro
Garden Herb Vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
Method:
1. Combine apple slices, fennel, radicchio and farro in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
