Garden-Fresh Salad Recipes | Garden Design

Ingredients

• 4 cups packed arugula
• ½ cup whole pistachios
• 1 Tbsp lemon zest
• 1 cup freshly grated Parmesan (about 2 ounces)
• ½ cup good-quality extra-virgin olive oil, plus more as needed
• Kosher salt
• 4 cups fresh fava beans (from about 2 ½ pounds fava pods)
• Freshly ground black pepper
• ¼ cup plain yogurt
• ¼ cup freshly squeezed orange juice (from 2 large oranges)
• 4 tsp extra-virgin olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp black poppy seeds
• 2 tsp orange zest
• Kosher salt and freshly ground black pepper
• 1 bunch radishes, leaves and stems removed, a handful of leaves reserved
• 1 medium head iceberg, chopped
• 1 cup dried white navy beans, soaked overnight and drained
• 4 large blood oranges, rinds cut off and cut into ½-inch circular slices
• ¼ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp chopped preserved lemon
• 2 tsp chopped fresh mint leaves
• 2 tsp chopped fresh marjoram
• 1 clove garlic, minced
• 1 tsp ground smoked paprika
• ¼ tsp red chili flakes
• ½ pound spinach leaves