Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.
Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
â…“ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper
Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.
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Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.
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. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.
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Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from an orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- â…“ cup freshly squeezed juice from a Cara Cara orange
- â…“ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Ingredients:
8 cups mixed Lacinato and curly kale greens, removed from thick stems, washed and patted dry
1 cup slivered almonds
2 small Cara Cara oranges, juiced
Zest from both oranges
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled and minced
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds and toss with about half of the dressing. Season to taste with additional salt and pepper and vinaigrette, as desired.
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Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. 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. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
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. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.
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Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!
Ingredients:
4 cups green cabbage, finely chopped
â…” cup black radishes, julienned (use less if you prefer your salad less spicy)
1 Cara Cara orange, peeled and sliced into small chunks
¾ cup edamame, shelled (thawed if frozen)
½ cup honey-roasted sliced almonds
Dressing:
¼ cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon sesame oil
2 teaspoons fresh ginger, minced
1 clove garlic, minced
Method:
1. To prepare the salad, chop the cabbage, place in a large bowl and add the julienned radish, orange slices, edamame and almonds.
2. Whisk together the dressing ingredients and toss with the salad, serving immediately.
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Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.