Cooking With the Maine Harvest \u201cFennel and Radishes\u201d
\nRecipes by Chef Rob Dumas, CEC<\/p>\n
Winter Salad with Shaved Fennel<\/strong><\/p>\n Makes 3-4 portions<\/strong><\/p>\n Ingredients:<\/p>\n Fennel: 1 bulb shaved thin Method: <\/strong><\/p>\n 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.<\/p>\n Honey Vinaigrette<\/strong><\/p>\n Makes 3-4 servings<\/strong><\/p>\n Ingredients:<\/p>\n Honey: 1 tablespoon Method: <\/strong><\/p>\n 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.<\/p>\n <\/p>\n Shaved Root Vegetable Salad with Winter Citrus<\/strong><\/p>\n Makes 3-4 servings<\/strong><\/p>\n Ingredients:<\/p>\n Radishes, mixed varieties (black, watermelon, purple daikon, green loubo): 1 cup shaved Method: <\/strong><\/p>\n 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.<\/p>\n Citrus Vinaigrette:<\/strong><\/p>\n Makes 3-4 servings<\/strong><\/p>\n Ingredients:<\/p>\n Honey: 1 tablespoon <\/p>\n Method: <\/strong><\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Cooking With the Maine Harvest \u201cFennel and Radishes\u201d 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: \u00bd cup Crumbled Blue […]<\/p>\n","protected":false},"author":35,"featured_media":0,"parent":689,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-9410","page","type-page","status-publish","hentry"],"yoast_head":"\n
\nRadicchio: 1 small head
\nMixed greens, (baby mustards, tat soi, baby kale, mizuna, frisee): 8 oz
\nShallot: 1 bulb shaved thin
\nPomegranate kernels: \u00bd cup
\nCrumbled Blue Cheese: \u00bc cup
\nToasted nuts, (black walnut, walnuts, pecans): \u00bc cup
\nSalt and Pepper
\nHoney Vinaigrette (recipe follows): \u00bc cup<\/p>\n
\nDijon Mustard: 1 tablespoon
\nCider Vinegar: \u00bc cup
\nLemon Juice: 1 lemon
\nOlive oil: \u00bd cup
\nGrapeseed or light tasting oil: \u00bd cup
\nSalt and Pepper to taste<\/p>\n
\nCarrots, mixed varieties (purple, orange, red, yellow, white): 2 cups shaved
\nBeets, Mixed varieties (chioga, red, yellow): \u00bd cup shaved
\nWinter Citrus, (clementine, mandarin, orange, grapefruit): \u00bd cup segments
\nMint leaves: \u00bc cup
\nCilantro leaves: \u00bc cup
\nRaisins: \u00bc cup
\nToasted Almonds slivers: \u00bc cup
\nCitrus Vinaigrette (recipe follows): \u00bd cup<\/p>\n
\nDijon Mustard: 1 tablespoon
\nOrange Juice: \u00bc cup
\nLemon Juice: 1 lemon
\nOlive oil: \u00bd cup
\nGrapeseed or light tasting oil: \u00bd cup
\nToasted cumin seed: 1 teaspoon
\nSalt and Pepper to taste<\/p>\n