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Citrus vinaigrette is great for salads with strong flavored greens like endive. Adding toasted pecans (or even candied pecans) will really help round out the salad, as well.
- 3 large handfuls endive, cleaned and roughly chopped
- 2 large handfuls spinach, cleaned and roughly chopped
- 1 medium fennel bulb, finely sliced (optional)
- 1 grapefruit, segmented
- About 1/4 cup pecans, toasted and chopped
- Citrus vinaigrette, to taste
Mix together veggies, then drizzle with vinaigrette and toss to
coat. Top with nuts and grapefruit segments just before serving.
Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.
1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste
Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.
Submitted by Sara Jones, Tucson CSA