Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Recipe: Radish Sandwiches

Pic from The Splendid Table

Week 3 Newsletter

Recipe from The Splendid Table

Not only is this another wonderful hot weather meal, the butter in the recipe will also tame the spiciness of your radishes (just a tip if you're trying to introduce a picky eater)

1 standard-size baguette

6 tablespoons unsalted butter, room temperature

1 tsp flaky sea salt

1 bunch radishes, trimmed, washed, and thinly sliced

1 small handful salad greens of choice

Pinch fresh garden herbs such as chives or tarragon (optional)

Slice the baguette lengthwise and crosswise, creating 4 quarters. Place the bread on a cutting board cut sides up. Spread each quarter with softened butter, and sprinkle with salt. Pile sliced radishes onto each quarter, pressing them firmly into the butter. Lay the greens and herbs across the bottom quarters, and top with the corresponding tops. Press down on the halves firmly with your palms. Place the sandwiches on a cutting board and cut into small sandwiches or hors d’oeuvres.

Recipe: Kale Salad With Radishes & Dijon Tahini Dressing

Adapted from Dishing Up The Dirt

Dressing
1/4 cup tahini
1/4 cup water
1 1//2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1 1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste

Salad
1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces (optional)
3-4 radishes, thinly sliced
1/2 of a small onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste

Use a blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.

Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.

Recipe: Charred Pac Choi With Radishes & Peanut Sauce

From Dishing Up The Dirt

This recipe calls for serving the salad with grilled chicken but feel free to substitute baked tofu! If you don't have an outdoor grill you can put your veggies under your oven broiler for 8-10min for a similar effect.

Peanut Sauce

1 scallion, minced, white and light green parts only (optional)

1 clove of garlic, minced

2 teaspoons freshly grated ginger

1/4 teaspoon crushed red pepper flakes

1/2 cup creamy peanut butter (can sub with almond butter)

1/4 cup low sodium soy sauce

3 1/2 Tablespoons rice vinegar

2 Tablespoons pure maple syrup

2-3 Tablespoons water

Salad

6-8 bone-in skin on chicken thighs 

1 bunch of radishes, trimmed and sliced in half

4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise

Cooked rice or quinoa for serving (optional)

Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.

Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.

Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.

Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.

Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.

Recipe: Radishes With Tonnato, Mint, & Lemon

From Six Seasons: A New Way With Vegetables

1/2 recipe tonnato

juice of 1/2 lemon

2 bunches radishes, halved or quartered

1 small handful mint leaves

kosher salt and freshly ground black pepper

1/4 cup sunflower seeds, lightly toasted

1 small handful sunflower sprouts (optional)

Put the tonnato in a large bowl, squeeze in a couple tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat them. Add the mint and season well with salt and pepper. Toss with sunflower seeds and sprouts (if using)

Tonnato

2 5oz cans oil packed tuna

1/4 tsp kosher salt

1/3 cup good quality mayo

1/4 cup extra virgin olive oil

1 tbs fresh lemon juice

Put the tuna and salt in a food processor and pulse until blended. Add 1/3 cup mayo and pulse until creamy. With the processor running, drizzle in the olive oil and lemon juice and process until smooth and creamy. 

Recipe: Honey & Soy Glazed Radishes

From Dishing Up The Dirt
This recipe uses both the radishes and their greens! The addition of rice (or your chosen grain) and a fried egg transforms it from a side dish into a meal.

1 bunch of radishes, with greens
1 1/2 tablespoons olive oil
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 cup cooked white rice
fried eggs for serving

Separate the greens from the radishes and roughly chop them. Slice large radishes in half and keep smaller radishes whole.

Heat the oil in a large skillet over medium-high heat. Add the radishes and cook, stirring often until lightly browned and crisp tender, about 10 minutes. Add the honey and reduce the heat to medium. Cook, stirring often, until the radishes are glazed, about 3-5 minutes.

Add the soy sauce and cook until syrupy, about 5 minutes longer. Stir in the rice vinegar and radish greens, increase the heat to high and continue to cook until the greens are wilted and most of the liquid has evaporated.

Serve with cooked white rice and fried eggs.