Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Wilted Escarole Salad

½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups

7 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

¼ teaspoon crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Step 4

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen Romanowski, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets

MIX:

3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Rutabaga Waldorf Salad

1/2 c mayonaise
1 tbsp lemon juice
1 c shredded cabbage
1 c peeled, diced apple
1/2 c coarsely grated peeled rutabaga
1/4 c raisins
1/4 c toasted peanuts
salt
freshly ground black pepper

Put mayo in a small bowl. Add the lemon juice, a little at a time, stirring until smooth. In a large bowl, combine the cabbage, apple, rutabaga, raisins, and peanuts. Add the mayo mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.

here's a clever take on the classic Waldorf Salad. Bring it to your next picnic instead of the same old coleslaw or potato salad. If you like, grapes and walnuts are more traditional than raisings and peanuts. From the Farmer John Cookbook - a great season-eating resource!!

Cabbage Slaw with Peanuts

Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Cantaloupe Cucumber Salad

1 cantaloupe, halved and deseeded
1 large cucumber, halved
2 ounces crumbly feta cheese
2 tablespoons olive oil
juice of one lemon
pinch of salt
10 basil leaves, coarsely chopped

Using a melon baller, create as many balls from the cantaloupe as possible. Add them to a large bowl.  If cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half moons and add to the melons.  Combine the olive oil, lemon juice, and salt in a small bowl and whisk.  Add the vinaigrette to the fruit and toss to combine. Then top with the crumbled feta and basil leaves. immediately.

From "This Healthy Table"  - https://thishealthytable.com/blog/cantaloupe-cucumber-salad/ - makes 2 large salad servings and keeps well in the fridge so you can make it a few hours in advance of eating.

Radicchio, Goat Cheese, and Nut Salad

Ingredients:

1 head radicchio, torn

1/8 cup olive oil

1 1/2 T cider or red wine vinegar

3/4 tsp sugar or honey

salt and pepper to taste

1/2 cup (2 ounces) goat cheese (plain or flavored both work great - pepper goat cheese is one of my favorites to add to salads)

1/4 cup walnuts, pecans or almonds (toasted and coarsely chopped)

Mix olive oil, vinegar, and sweetener. Place radicchio in a bowl and mix with dressing. Crumble goat cheese and sprinkle on top with the nuts. Toss lightly. May serve immediately or refrigerate for serving later in the day, I reserve the goat cheese and nuts and add them just before serving.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Blueberry Corn Salad

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

 In a large pot, bring water to boiling. Add corn. Cook for 3 minutes. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note-you can make this salad a day in advance. It keeps well.

Recipe from Vegetable Literacy by Deborah Madison

Spicy Cooked Carrot Salad

2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 chile, finely chopped (and seeded, if you want less heat)
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
Salt
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup yogurt, chilled (try Sidehill Farm yogurt in the farm shop)

 Peel the carrots and cut them, into cylinders one-half-inch thick. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Napa Cabbage and Tofu Salad

1 (16-ounce) block extra firm tofu (try Vermont Soy from the farm shop)
Zest of 1 orange
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon hot chili oil
1/2 teaspoon soy sauce
1 teaspoon sugar
1-inch piece fresh or frozen ginger, grated
1 garlic clove, crushed
6 cups thinly sliced Napa cabbage
1 cup julienned Asian pear, tossed with juice of 1/2 lemon
1 cup julienned French breakfast radishes
1/4 cup sliced or slivered almonds, toasted
1 tablespoon seeds, toasted

 Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Meanwhile, make the dressing: In a bowl, whisk together the orange zest, orange juice, rice vinegar, sesame oil, hot chili oil, soy sauce, sugar, ginger, and garlic. Cut tofu into 1/2-inch cubes, place in a shallow dish, and cover with half of the dressing. Let marinate for 15 minutes.

Preheat oven to 350°F. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven and let cool.

Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.

Recipe by Emily Ho, thekitchn.com

Simple Salad with Hard-Cooked Eggs and Horseradish Dressing

2 large eggs
2 tablespoons prepared horseradish (if you use the root, puree it with a few Tbsp water, add 1 Tbsp white vinegar, and pulse to combine)
2 tablespoons champagne vinegar or white-wine vinegar
2 teaspoons honey (Try Warm Color Apiaries at the farm shop)
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 large heads lettuce, torn into 1 1/2-inch pieces
 To hard-cook the eggs: Cover eggs with water by 1.5 inches and bring to a boil, then remove from the heat. Cover the pot and let stand for 12 minutes. Rinse with cold water, peel and chop.

The dressing: Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Recipe from Martha Stewart.

White Bean Salad with Fresh Fennel and Capers

4 1/2 c water
1 1/2 c dried white beans
5" strip kelp or kombu
1 fennel bulb
1 1/2 c sliced red or green pepper
1 c coarsely chopped zucchini
1/2 c coarsely chopped red radishes
1/4 c capers
1/2 c orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tspn grated orange zest
1 tspn ground cumin
1 tspn white wine vinegar (opt)

 Bring the water, beans, and kombu to boil in a 2-qt stockpot. Reduce the heat to med low and simmer covered or 1.5 hrs or until beans are tender. Drain and set aside to cool.
Discard fronds and stalk from fennel, peel away touch outer leaves. Cut the bulb in half, then slice the halves into thin strips.
Combine the beans, fennel, pepper, zucchini, radishes, and capers in a large bowl.
In a small bowl whisk together the orange juice, oil, balsamic, zest, cumin, and vinegar until well combined. Drizzle over the salad ingredients and toss.
Serve immediately

This is from Going Wild in the Kitchen from our shareholder Leslie Cerier - available in the Farm Shop.

Zucchini Salad

3 small zucchinis

3 scallions, finely chopped
2 tbs fresh dill
1 tbsp parsley
4 tsp oregano
1 cup yogurt
1 tbsp lemon juice
1 tsp honey

Wash and dice zucchini. Put in a bowl with scallions, dill, parsley, and oregano. Combine yogurt, lemon juice, and honey. Pour over zuke/scallion mix. Toss. Refrigerate at least 1/2 hour.

Wilted Spinach Salad

This dish is more an idea than a recipe, and it holds countless variations. All amounts are "to taste."

spinach
brown rice
cheese to crumble
salad dressing
sesame seeds

Half fill large soup bowls with cleaned, stemmed, torn spinach. Make a hollow in the spinach to receive the rice. Sprinkle crumbled cheese onto the spinach bed. Sharp tasting cheeses like cheddar, feta, or roquette work well. Meanwhile cook enough brown rice to satisfy the people being served. Put the hot rice into the spinach hollow, top with more cheese and your favorite tangy, vinegary salad dressing. Sprinkle with toasted sesame seeds. The hot rice melts the cheese, wilts the spinach and creates a steamy melange.

For a bacon lover's version, cook a few slices of bacon until crisp. Crumble onto the rice. Make a dressing by adding vinegar, a little dry mustard,a little honey, salt, and pepper to the hot bacon grease. Whisk with a fork and drizzle over the salad.

From: Ibby Gemmill

Spicy and Sweet Chinese Cabbage

1 cabbage, sliced
2 tsp ginger root, grated
1/4 c raisins, soaked in warm water, then drained
1 tbsp honey
1 tbsp cider vinegar
1/2 tsp salt
hot pepper flakes, crushed
1 tbsp peanut oil

Heat oil in deep skillet or wok over medium-high heat. Add Chinese cabbage, ginger, and hot pepper flakes. Stir-fry for 2 min, stirring constantly. Reduce heat to medium. Mix sweetener and vinegar. Pour over cabbage mixture. Toss in raisins, season with salt. Cook for approx. 3 min, stirring often. Cabbage should be wilted but still slightly crunchy. Serve immediately. Serves 4.

Mushroom, Snow Pea, and Spinach Salad

1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup tarragon vinegar
1 tsp minced fresh tarragon or 1/2 tsp dried
1/2 tsp Dijon mustard
salt and pepper
1 1/4 lb snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oil, vinegar, tarragon and mustard in a small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil, add snow peas, blanche for 45 seconds. Drain, run peas under cold water, drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with dressing to lightly coat. Serve remaining dressing on the side. 6 servings.

From: Bon Appetit, 1991

Lemony Carrot and Radish Salad

1 lemon, juiced
2 lg carrots, grated
1 6-7-inch piece of daikon, grated
1/2 tsp sea salt

Combine and mix all together.optional: Add fresh chopped parley, watercress, or mizuna. You can also dress the salad with rice vinegar, tamari and rice vinegar, or a little flax seed oil.

Gorgeous Beet and Apple Salad

4 med sized beets, cooked, & cubed
1 green apple, cubed
1/2 c red onion, slivered
1 tbsp oil
1 tsp balsamic vinegar
1/4 tsp salt
1 tsp mustard 1tbsp shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together in a medium sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.

 from: Rolling Prairie Cookbook