Cooking With the Maine Harvest Winter Salad Recipes

Cooking With the Maine Harvest “Fennel and Radishes”
Recipes by Chef Rob Dumas, CEC

Winter Salad with Shaved Fennel

Makes 3-4 portions

Ingredients:

Fennel: 1 bulb shaved thin
Radicchio: 1 small head
Mixed greens, (baby mustards, tat soi, baby kale, mizuna, frisee): 8 oz
Shallot: 1 bulb shaved thin
Pomegranate kernels: ½ cup
Crumbled Blue Cheese: ¼ cup
Toasted nuts, (black walnut, walnuts, pecans): ¼ cup
Salt and Pepper
Honey Vinaigrette (recipe follows): ¼ cup

Method:

In a large bowl combine the mixed greens, radicchio, and fennel. Drizzle with half of dressing and toss to combine. Season with salt and pepper, taste and adjust with additional dressing. Add remaining ingredients and drizzle with any remaining dressing.

Honey Vinaigrette

Makes 3-4 servings

Ingredients:

Honey: 1 tablespoon
Dijon Mustard: 1 tablespoon
Cider Vinegar: ¼ cup
Lemon Juice: 1 lemon
Olive oil: ½ cup
Grapeseed or light tasting oil: ½ cup
Salt and Pepper to taste

Method:

In a large bowl combine mustard, honey, lemon juice, and vinegar. Whisk to combine and drizzle both oils into mixture while whisking. Taste and adjust seasoning with salt and pepper.

 

Shaved Root Vegetable Salad with Winter Citrus

Makes 3-4 servings

Ingredients:

Radishes, mixed varieties (black, watermelon, purple daikon, green loubo): 1 cup shaved
Carrots, mixed varieties (purple, orange, red, yellow, white): 2 cups shaved
Beets, Mixed varieties (chioga, red, yellow): ½ cup shaved
Winter Citrus, (clementine, mandarin, orange, grapefruit): ½ cup segments
Mint leaves: ¼ cup
Cilantro leaves: ¼ cup
Raisins: ¼ cup
Toasted Almonds slivers: ¼ cup
Citrus Vinaigrette (recipe follows): ½ cup

Method:

Soak the carrots in ice water to increase crispiness and curl. Drain carrots and combine with radishes and beets. Toss with half of dressing and season with salt and pepper. Garnish with remaining ingredients and remaining vinaigrette.

Citrus Vinaigrette:

Makes 3-4 servings

Ingredients:

Honey: 1 tablespoon
Dijon Mustard: 1 tablespoon
Orange Juice: ¼ cup
Lemon Juice: 1 lemon
Olive oil: ½ cup
Grapeseed or light tasting oil: ½ cup
Toasted cumin seed: 1 teaspoon
Salt and Pepper to taste

 

Method:

In a large bowl combine mustard, honey, toasted Cumin seeds, Lemon juice, and Orange juice. Whisk to combine; drizzle both oils into mixture while whisking. Taste and adjust seasoning with salt and pepper.