Cooking With the Maine Harvest Winter Salad Recipes - Cooperative Extension: Food & Health - University of Maine Cooperative Extension
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 bu
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: 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
- 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
- Orange Juice: ¼ cup
- Toasted cumin seed: 1 teaspoon
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