Salad, Dressing, and Vinaigrette Recipes
Greens Salad with Herb Vinaigrette
Prepared together with Los Ninos Early Childhood Montessori
Harvested
April 20th, 2019
Farm Harvested:
1 head of lettuce, chopped
1 c. arugula
1 cucumber, sliced
1 T. oregano, chopped
2 T. parsley, chopped
From the Kitchen
1 garlic clove, minced
1 c. white wine vinegar
1 c. olive oil
1 t. honey
salt and pepper to taste
*seeds and nuts of choice
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Wash and spin the chopped lettuce and arugula. Toss to combine.
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Add sliced cucumbers and seeds or nuts to salad greens.
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Combine all remaining ingredients in a mason jar and shake well to combine.
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Serve salad pre-dressed or with dressing on the side.
Share with 6
Carrot and Fennel Salad
Farm Harvested:
1 bunch of carrots, small
2 fennel bulbs
2 T. parsley (approx. 4 sprigs)
1 T. dill (approx. 3 sprigs)
From the Kitchen
¼ red onion, finely diced
¼ c. red wine vinegar
1 T. Dijon mustard
1 T. honey
¼ c. olive oil
salt and pepper, to taste
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Grate the carrots (yields about 2 cups) and thinly slice the fennel bulbs. Set aside in a medium bowl.
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To make the marinade, combine remaining ingredients in a small bowl and whisk together (or shake ingredients in a mason jar).
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Pour the marinade over the carrots and fennel and toss to coat. Let vegetables chill and marinate for at least 30 minutes.
Prepared in the Setting the Table test kitchen
Harvested
February 23rd, 2019