Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots : Foodwise

Name: Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots : Foodwise
Ingredients: 3 cups olive oil; ½ cup lemon juice; ½ cup white wine vinegar; ¼ cup shallots, finely diced; 2 teaspoons agave nectar; ⅓ cup Dijon mustard; 2 teaspoons chopped tarragon; 2 teaspoons chopped flat leave parsley; 2 spearmint leaf, chopped; 1½ teaspoons sea salt; ½ teaspoon freshly ground black pepper; 2 pounds small rainbow carrots, scrubbed, tops trimmed and cut into ½ inch pieces; 1 teaspoon sea salt; 1 teaspoon ground cumin; ½ teaspoon ground coriander; 2 teaspoons lemon zest; 2 tablespoons olive oil; 1 teaspoon minced garlic; 2 teaspoons chopped fresh thyme; Freshly ground black pepper; Pinch of chili flakes; 2 bunches Lacinato (aka Dino) kale; 2 teaspoons olive oil; ½ teaspoon lemon juice; Pinch of sea salt; 4 radishes, washed, root and stem peeled and sliced very thin; 1 cup arugula (wild if possible); 1 cup cooked red quinoa, chilled; 2 Hass avocados, peeled, pit removed and sliced into ⅛-inch slices; ⅓ cup almonds (skin on), toasted and roughly chopped

foodwise.org

This recipe was demonstrated for CUESA’s Market to Table program on November 1, 2014. Serves 4 INGREDIENTS Vinaigrette 3 cups olive oil ½ cup lemon juice ½ cup

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Ingredients

3 cups olive oil
½ cup lemon juice
½ cup white wine vinegar
¼ cup shallots, finely diced
2 teaspoons agave nectar
⅓ cup Dijon mustard
2 teaspoons chopped tarragon
2 teaspoons chopped flat leave parsley
2 spearmint leaf, chopped
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper
2 pounds small rainbow carrots, scrubbed, tops trimmed and cut into ½ inch pieces
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons lemon zest
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons chopped fresh thyme
Freshly ground black pepper
Pinch of chili flakes
2 bunches Lacinato (aka Dino) kale
2 teaspoons olive oil
½ teaspoon lemon juice
Pinch of sea salt
4 radishes, washed, root and stem peeled and sliced very thin
1 cup arugula (wild if possible)
1 cup cooked red quinoa, chilled
2 Hass avocados, peeled, pit removed and sliced into ⅛-inch slices
⅓ cup almonds (skin on), toasted and roughly chopped