Local Summer Salads

Local Summer Salads_Graphic_Web

Shaved Fennel & Arugula Salad
www.epicurious.com
Ingredients:
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
fine sea salt
1 5-ounce package arugula
1 fresh fennel bulb, trimmed, halved,
sliced paper-thin
1/3 cup oil-cured black olives,
halved, pitted
2 cups Parmesan cheese shavings
Directions:
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

Simple DIY Balsamic Dressing
In a half pint container combine the following and shake vigorously:
2 parts oil to one part vinegar
1 T Maple Syrup
1 heaping teaspoon of prepared mustard
(Dijon or stone ground)
Pinch of salt and pepper

DIY Quick Salad Dressings
DIY Lemon, Oil and Garlic Dressing
In a half pint container combine the following and shake vigorously:
2 parts oil to one part fresh lemon juice
1 garlic clove, crushed
Pinch of salt to taste

Fresh Mango, Coconut & Macadamia Nut Slaw
www.saladgirl.com
Ingredients:
1 – 10 oz bag organic broccoli slaw
2 cups fresh mango, chopped
1 cup organic, unsweetened coconut
1 ½ cups crumbled, roasted and salted
macadamia nuts
1 cup sliced sugar snap peas
1 ½ cups finely chopped cauliflower
½ bottle Salad Girl Curry & Fig
Organic Salad Dressing.
Directions:
Mix all ingredients together in a bowl and enjoy. Great as a side salad or dollop a spoonful atop a grilled veggie burger or grass fed beef burger.

Mixed Greens with Plums & Marinated Goat Cheese
www.epicurous.com
Ingredients:
1/2 cup extra-virgin olive oil
2 tablespoons plus 1/4 cup chopped
fresh basil
1 7-ounce log soft fresh goat cheese,
cut into 6 rounds
8 ounces mixed baby greens
2 1/2 tablespoons rice vinegar
3 large ripe plums, pitted,
each cut into 16 wedges
Directions:
Whisk oil and 2 tablespoons basil in shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hrs.
Remove cheese from basil oil. Reserve oil. Toss greens and 1/4 cup basil in large bowl. Add reserved basil oil and vinegar; toss. Season with salt and pepper. Divide among 6 plates. Top each salad with 1 cheese round and plum wedges.