Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a blood orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
Roasted Baby Beet Salad with Rosemary Pecans
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.
Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
Hearty for the Holidays Recipes
Take a break from the holiday hustle and bustle this week with our housemade white bean soup— this hearty recipe crafted from pancetta, garlic and our scratch-made chicken stock is wonderful served alongside a beautiful salad of winter greens topped with crisp apples and Westward blue cheese. Also included in this delivery: Beautiful key limes from our own tree, freshly-baked Challah bread and a sparkling French Brut to toast to the New Year. Happy holidays!
Here are a few recipe ideas for the week:
Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines winter greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, blueberry jam or confectioners’ sugar.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and squash.
Creamy Key Lime Pudding
A wonderfully-light dessert to serve after heavier holiday fare!
